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It’s Cinco de Mayo and people everywhere will be commemorating the day with flavorful Mexican delicacies. Not to be outdone, I made a muy delicioso new recipe that boasts the flavor of tacos without the unwanted carbs from the shells!

What you’ll need:

  • 1 lb. ground beef
  • Taco seasoning packet (I picked up a lower sodium version)
  • 3 bell peppers, halved
  • Shredded cheddar cheese
  • Taco toppings of your choosing (salsa, guacamole, sour cream, etc.)

Preheat your oven to 350 degrees. Start by cleaning and halving your bell peppers. Place them in a baking dish.

taco peppers_sliced peppers

Heat your ground beef in a skillet and cook until browned. Drain off the excess liquid and stir in the taco seasoning. I didn’t add any additional water like you would if you were making tacos.

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Spoon your taco meat into the bell peppers and top with a sprinkle of cheddar cheese. Bake for 20 minutes.

taco peppers_ready to bake

While your peppers are baking, get your toppings ready. I’ve been on an avocado kick, so I mashed up some of the green stuff and mixed in some garlic and onion powder for flavor. Top your taco stuffed peppers with whatever you choose…I opted for some salsa and the mashed avocado.  Alex ate his plain! I served these with side salads for a complete meal.

taco peppers_final

Buen apetito!

♥-A.

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