taco stuffed peppers_____________________________Ground turkey, chicken, or beef work well for omnivores; for vegetarians/vegans, try out soy chorizo (as I did), veggie ground, or even black beans!
Ingredients
- 7 bell peppers, various colors, tops removed
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 lb ground meat or meat substitute of choice
- 2 packets taco seasoning
- 1 yellow onion, diced
- 2 cups shredded mozzarella
- 1 bag mixed salad greens
- 4 roma tomatoes, diced
- cooked rice, salsa, guacamole, to serve (optional)
Instructions
- First, prepare the peppers. Preheat oven to 425 degrees and line two baking sheets with parchment. Mix olive oil and garlic in a small bowl, then brush each pepper thoroughly. Season peppers with salt and pepper (as desired), place in the oven and cook for 25-30 minutes until peppers are soft. Remove from oven and set aside.
- Heat stovetop to medium and add 2 T olive oil to a skillet. Add diced onion and cook until soft, about 5 minutes. Toss ground meat or beans of choice with taco seasoning and cook until browned, about 8-10 minutes.
- To assemble peppers: scoop about 1/2 cup or so of meat/meat substitute into each pepper. Top with about 1/4 cup cheese. Place peppers back into the oven and cook for 5-8 minutes until cheese is melted.
- To portion: add one pepper to container of choice. Add about one cup of greens and 1/2 tomato to another compartment, OR mix whole bag of greens with chopped tomatoes and store separately. Add rice, guacamole, and salsa, as desired.