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Taco Stuffed Peppers

Switch up taco night by using a pepper instead of a shell!

Ingredients

  • 1 bell pepper diced
  • 4 bell peppers tops off and seeds out (dice the top and add to the rest of the diced pepper)
  • 540 mL can diced tomato drained
  • 1/2 yellow onion diced
  • .390 kg ground beef
  • Shredded cheese I use marble
  • Optional garnish: sour cream or my fave: plain Greek yogurt, salsa, shredded lettuce, avocado

Seasoning

  • 1/2 teaspoon parsley
  • 2 tablespoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon cayenne

Instructions

  • Preheat oven to 450 degrees F
  • Begin browning beef on medium heat
  • Add onion and season with salt and pepper
  • Drain the grease!
  • Add the spices and mix thoroughly before adding diced bell pepper
  • Add tomatoes (don't forget to drain)
  • Simmer, covered, for 5 minutes then uncover and leave on low-medium
  • Add 1/2 tsp oil inside each whole pepper, and brush the insides and top with the oil, season with salt and pepper
  • Bake peppers, open end up, on foil lined sheet for 10 minutes
  • Pull peppers out and stuff each pepper to the top with taco filling
  • Top with cheese and bake again for ten more minutes