Cheesy Pepper Taco Bake
4
10 minutes
30 minutes
Mexican
Main Dishes
There's just something about tacos that puts a smile on my face! Maybe it's the savory goodness of the seasoned ground beef, the tang of a little sour cream, or the cool salsa, but I can't get ENOUGH!
Since taco shells are loaded with carbs, we use a fun and creative substitute. That's where peppers come in! I used poblano peppers from my garden, but truthfully you can use any variety and color peppers that work for you.
Perfect in size and shape, peppers provide a unique "shell" for a well-seasoned ground beef mixture. Topped with your favorite toppings, you'll devour this simple yet delicious dish and wonder why you haven't made it sooner!
I make it in a baking dish for my entire family when I make this. However, the great thing about this is that you can stuff all the peppers and then freeze them individually (or portion size groups- this recipe makes 4 servings) and then bake them when you're ready. Perfect for a single serving or a couple's dinner!
Definitely give this one a try- I promise you will NOT be disappointed.
Happy Cooking!
Stacey
Ingredients
1lb. 95-97% lean ground beef (chicken or turkey)
- 1C no sugar added, fresh vegetable salsa plus 4 additional Tablespoons for garnish
1 1/2 lbs. fresh peppers (green, red, poblano, your choice) stems removed, cut in half lengthwise and seeded.
1/2 C shredded low-fat cheddar cheese
- 4 T Sour Cream
Directions
Preheat oven to 350° F
Add ground meat, seasoning and salsa to a large bowl. Mix with your fingers to combine.
Divide the meat mixture equally among the pepper halves, loosely stuffing each. Place in the bottom of a large baking dish.
Sprinkle peppers with cheese.
Bake in preheated oven for 30 minutes, or until beef reaches 160° F.
Remove from oven and divide into 4 equal servings. Top each serving with 1 T each of sour cream and salsa. Serve hot.
