Cheesy Pepper Taco Bake
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Cheesy Pepper Taco Bake
Category
Main Dishes
Cuisine
Mexican
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
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
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.
Chef's Notes & More
Serving size is 1/4 of recipe
1 - Leaner
2 1/2 - Green
3 - Condiments
1 - Healthy Fat
STACEY SAYS
PS- it can be difficult and confusing to convert raw vegetables into cups to get your Green servings just right. The easiest way to do this is by weight!
Click here to help you convert raw veggies into the perfect serving size.
