Taco Stuffed Peppers
Ingredients
The peppers
The filling
-
1
teaspoon
olive oil or avocado oil
-
½
medium
yellow onion, chopped
-
1
small
zucchini, diced
-
2
cloves
garlic, finely minced
-
1
lb.
lean ground beef
-
3
tablespoons
taco seasoning
-
1
cup
salsa
-
1
10-ounce bag
frozen cauliflower rice
-
1 ¼
cups
finely shredded cheddar cheese
Optional toppings
-
to taste
fresh cilantro
-
to taste
avocado slices
-
to taste
sour cream
-
to taste
cherry tomatoes
-
to taste
jalapeño slices
Instructions
- Preheat the oven to 400°F.
- Wash and prepare the peppers by cutting them in half and removing the seeds.
- Spray a baking dish with cooking spray and place the pepper halves cut side up in the oven to bake for 15 minutes.
- In a skillet, heat oil and cook the onion and zucchini until softened.
- Add garlic, ground beef, and taco seasoning to the skillet and cook until the beef is no longer pink.
- Stir in salsa and frozen cauliflower rice, cover, and cook until tender.
- Remove from heat and stir in ¾ cup of cheese.
- Fill the pepper halves with the beef mixture and top with remaining cheese.
- Bake until the filling is heated through and the cheese is melted, about 8-10 minutes.
- Serve with optional garnishes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
384
Total fat
16g
Total carbohydrates
21g
Total protein
38g
Sodium
612mg
Cholesterol
99mg
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