I am a big fan of tacos! (Really, who isn't?)
Living the Low-Carb/High Fat life, it is now all about finding a vehicle to get the inside goodness of tacos into my mouth! Enter bell peppers.
I grew up on the traditional stuffed green bell peppers. Ground beef, rice, onion, tomato sauce-- you know the ones I'm talking about. Although I like these, Taco Stuff Peppers are my new favorite!
What you will need:
1 lbs. of Ground Beef (80/20)
1 packet of Taco Seasoning
4 Bell Peppers (I love to use Yellow, Red, and Orange peppers)
2 cups of shredded cheddar cheese
1 small can of sliced black olives
2 TBSP of Sour Cream
Pre-heat oven to 425
In skillet, brown ground beef and stir in taco seasoning packet once fully browned (I don't drain the grease and I don't use the water that the packet of taco seasoning calls for--your call).
While ground beef is browning, prepare your bell peppers. Cut off tops and clean out all of seeds and veins
In skillet where ground beef and taco seasoning is now mixed-- add in 1 1/2 cups of the cheddar cheese and black olives-- mix together.
Take mixture and stuff your peppers.
Place stuffed peppers into a baking dish, and bake for 30 min. Remove and sprinkle remaining 1/2 cup of cheese over top. Bake for additional 5 min.
Serve with Avocado and Sour Cream-- YUMMY!