The new year is here and I know many of us are looking for healthier and lighter meals to get back on track. I decided to give a twist to one of my husband's favorite meals, tacos. I took our normal method of making them and threw the fillings in a bell pepper. This is a great and healthy alternative to your traditional taco. You still get the crunch factor with the bell pepper and crushed tortilla chips and the inside is loaded with traditional taco flavor. The nice thing about this is you can change it up to fit your diet, whether it's gluten free, vegetarian, paleo, etc. you can make it to your liking. Below is my method but go for what your favorite fillings are. Enjoy!
Ingredients
- 1 pound ground beef
- 1 taco seasoning packet (I use McCormicks)
- 1/2 cup grape tomatoes, sliced in half
- 3/4 cup shredded lettuce
- 1/2 cup diced avacodo
- 3 large bell peppers
Optional Toppings
- shredded cheese
- salsa
- sour cream
- cilantro
- sautéed onions
- crushed tortilla chips
Directions
- Preheat the oven to 400 degrees. Slice your bell peppers in half and remove the stems and seeds. Roast in the oven for 10 minutes.
- While the bell peppers are roasting, brown your meat and cook the taco seasoning according to the package.
- Remove the bell peppers from the oven and fill each bell pepper with the seasoned meat. Place back in the oven for an additional 10 minutes.
- Once stuffed bell peppers are done baking, remove from oven and top with the toppings of your choice.
- Serve and enjoy!