Taco Peppers – Recipe

Taco Peppers
gluten free and dairy free
serves four – use organic whenever possible
  • Four red or yellow bell peppers )choose wide peppers & tall and narrow peppers)
  • one pound grass fed ground beef or ground turkey
  • one onion, chopped
  • one can of black beans, drained and rinsed
  • one cup cooked brown or black rice OR 1/2 cup cooked quinoa
  • one cup fresh or canned corn, optional
  • one cup fresh pico de gallo
  • Taco Seasoning  (use this forever instead of that crap that comes in an envelope with MSG)
2 tsp chili powder
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregano
1 pinch of red pepper flakes
1/2 tsp salt (I use sea salt)
1/4 tsp pepper
  • chopped avocado and scallions for garnish
Clean, cut off the top and core the peppers.  Place them into an 8X8 baking pan, standing up.  If you cannot get peppers to stand up straight, stuff foil around them to keep them upright.  Roast the peppers for 20 minutes in a 375-degree oven for 20 minutes.  While peppers are roasting, brown meat and chopped onions in a large skillet until cooked through.  Add beans, cooked rice, corn, pico de gallo, and taco seasoning and stir over a medium heat until combined.  Spoon meat mixture into upright, roasted peppers, and place back into oven for 15 minutes.  Serve immediately and garnish with avocado and scallions if desired.

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