Taco Stuffed Bell Peppers
These delicious bell peppers are loaded with seasoned taco meat, melted cheddar and Monterey Jack cheese, topped with shredded lettuce, Pico de gallo and hot sauce, Enjoy!
Servings: 6
Ingredients
- 1 T. extra virgin olive oil
- 1/2 onion chopped, about 1 cup
- 1 clove garlic minced
- 1 lb. ground beef
- Kosher salt & freshly ground black pepper
- 2 T. cilantro
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 3 bell peppers halved, seeds removed
- 1 c. shredded cheddar
- 1 c. shredded Monterey Jack
- 1 c. shredded iceberg lettuce
- Pico de Gallo for serving
- hot sauce for serving
- Lime wedges for serving
Instructions
- Preheat oven to 375 degrees, Spray a large baking dish with cooking spray; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, cook until the onions are tender about 5 minutes. Stir in garlic, cook until fragrant about 1 minute more.
- Add ground beef, cook until brown and no longer pink about 5 minutes; drain excess fat. Stir in chili powder, cumin, and smoked paprika; season with salt and pepper. Remove from heat.
- Place the peppers, cut side up, into the prepared baking dish. Drizzle each pepper with olive oil and season with salt and pepper. Spoon the meat mixture into each pepper. In a small bowl, toss together cheeses. Top each pepper with cheese.
- Bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
- Top each pepper with shredded lettuce, Pico de gallo, and hot sauce if desired. Serve with lime wedges
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