Let’s taco’bout these amazing stuffed taco peppers!

Welcome to a tasty low-carb take on taco tuesday! The beauty of a taco is the very fact that by ‘nature’ they come with their own handheld packaging set-up – the taco shell. Now that’s extremely handy that’s why this recipe stays commited to this concept, while essentially re-imagining all the rest of it. Spoiler alert though: I do in fact have my stuffed taco peppers with silverware as it seems to be even messier than the original.

Get ready for stuffed taco peppers!

This low-carb taste miracle combines a weekday dinner classic with an all time tex-mex favorite. Not only do they give you the same true feeling of happiness, you get when biting into a taco, they are also a simple and healthy weekday dinner option.

Good thing is: you can simply stick the peppers in the oven and meanwhile prepare the various elements to fill your ‘tacos’ with. All in all it really is only about 15 minutes of preparation work, 20 minutes tops if you take it slow.

One stuffed taco pepper equals one serving, though extremely hungry souls might want to opt for treating yourself to two of those yummy beauties.

Stuffed taco peppers at a glance

Category: Healthy dinner, weekday meals
Servings: 4
Calories per serving: 407 kcal
Preparation time: 15 minutes
Oven time: 30 minutes
Total time from start to finish: 40 minutes

Ingredients

4 bell peppers of a color of your choice
3/4 lbs of ground beef
Taco seasoning
A bit of vegetable oil to cook the beef
1/2 cup of sweet corn
1/2 ripe avocado
1 bit of chopped fresh cilantro
1/2 teaspoon of lemon juice
1/4 teaspoon of chili powder
4 teaspoons of grated cheddar
1 fresh tomato
1 handful of fresh lettuce
4 tablespoons of sour cream
Salt and pepper to taste

How to prepare stuffed taco peppers

Step 1 – Pre-heat oven to 450 degrees F (230 degrees C). Cut off the top of the bell peppers and remove the seeds. Place them in a casserole dish and let them bake in the oven . Set the timer for 30 minutes.

Step 2 – While the peppers cook in the oven, start with the stuffing of the taco peppers by mashing the avocado with a fork in a small bowl. Add the lemon juice, chopped cilantro and chili powder. Drizzle in salt and pepper to taste, then set the avocado mix aside until it’s time to assemble everything. If you want to be a little lazy after a long day of hustling, you can also use ready made guacamole for this.

Step 3 – Next, prepare the meat part of the filling of the taco peppers. Start by bringing a pan to medium heat and cook the grounds beef with a bit of vegetable oil. When the meat is browned, add the taco seasoning.

Step 4 – Wash the lettuce and use a knife to cut it into slices.

Step 5 – Last element to prep before it all comes together is the tomato. For this, chop the tomato into small dices.

Step 6 – When the peppers come out of the oven, first add the taco beef, then distribute the sweet corn between the peppers, followed by the grated cheddar. Afterwards add the avocado mash, then the diced up tomato, next the lettuce and then the sour cream. The cherry on the cake is the taco chip on the taco peppers. Though that part is obviously optional, if you want to keep it truly low-carb.

Dig in and enjoy your dinner!