Taco Stuffed Peppers!
A Healthy Yet Delicious Food Choice for Dinner
~Healthy meat options~
1 lb grass fed ground beef
Or
1 lb ground turkey
Or
Sliced portabello mushrooms (vegetarian option)
4 medium/large bell peppers It can be made with bell peppers or jalapeno (remove seeds and wash)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup 2% milk shredded cheese (Mexican blend tastes best)
Toppings
Sour cream (Low fat)
Cheese
Cilantro
PREPARATION
- Preheat oven to 350˚F/180˚C.
- Wash and dry the peppers. Using a sharp knife, cut in halves and remove the seeds and pith. Arrange the peppers in an oven-safe dish.
- Bake the peppers for 10 minutes.
- While the peppers are baking, begin cooking the meat. Add olive oil to a medium-sized pan. Add onion, garlic, meat and cook over medium heat until brown then drain excess oils.
- Add seasonings and cook for an additional 2 minutes.
- Remove the pan from the heat
- Spoon the meat into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
- Generously top with cheese and return to the oven for an additional 20 minutes.
- Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
- Enjoy!
