Taco Stuffed Peppers
Taco stuffed peppers are the perfect low carb meal for taco Tuesday or any weeknight meal. Full of Mexican inspired flavor you will love.
Servings: 4
Equipment
- 9x13 baking dish
- large skillet
Ingredients
Taco Stuffed Peppers
- 4 bell peppers any color
- 1 lb lean ground beef
- 1 tbsp ground chili powder
- 1 tsp cumin
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 tsp paprika
- ½ tsp dried crushed oregano
- ½ tsp chipotle powder
- 1 cup chopped zucchini
- ¼ cup red onion, diced
- ⅓ cup fresh chopped tomatoes
- 2 cloves garlic, minced
- ¼ cup tomato paste
- 1⅓ cup beef or chicken stock *you may need a little more later to thin sauce
Toppings
- ⅓ cup mexican shredded cheese optional for topping
- ¼ cup chopped romaine optional for topping
- fresh cilantro
Instructions
- Preheat oven to 375º Chop all veggies, tomatoes, onion, garlic, zucchini, into small even pieces, the smaller you chop them the less noticeable they will be.
- Brown the meat in a large skillet or pan on medium high heat. Add in seasoning, onion, zucchini. Let it brown for about 5 minutes, add in the garlic.
- Add in broth, simmer uncovered for about 5 minutes or until the veggies are softened and the paste and broth has combined and thickened.
- While the meat mixture is thickening, prepare the bell peppers. Slice in half vertically and discard the white flesh, stem and seeds. Fill each pepper to the brim with the taco meat mixture. Press it into the pepper so it's "stuffed"
- Top the peppers with cheese and pop into the oven for about 15 minutes or until cheese is melty and golden on top. Let them cool a bit and serve with toppings of choice.
Notes
- Don't over cook the meat! Keep a close eye, and let it simmer with all the veggies and seasonings to keep it moist.
- Add more broth if needed. This keeps the meat from drying out and adds extra flavor. It also helps soften the peppers in the oven.
- Use your favorite toppings. In addition to the toppings listed, use avocado slices, salsa, tortilla chips or anything you enjoy with tacos.
- Store leftovers in an airtight container or tightly place foil over the baking dish with peppers in it. Store in the fridge for up to 5 day. Add toppings (lettuce, avocado, tortilla chips) as you eat, do not top the peppers with them or it will wilt. Reheat the peppers in a microwave.
Nutrition
Serving: 2stuffed pepper halves | Calories: 321kcal | Carbohydrates: 16g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 679mg | Potassium: 994mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4222IU | Vitamin C: 164mg | Calcium: 109mg | Iron: 4mg