4 in Sweet Bell Peppers slicedhalf lengthwise (2 green, 2 red)
1 tb 30% reduced-sodium taco seasoning
1 pound ground beef 10% fat
1/2 cup water
4 oz sharp cheddar cheese shredded, 1/2 cup
2 large tomatoes chopped (or substitute with prepared salsa)
2 medium ripe Avocado From Mexico, diced
1/4 cup cilantro chopped
1/2 cup non-fat Greek yogurt or use non-fat sour cream
Remove the seeds and membrane from the inside of the pepper and slice in half, lengthwise.
Prepare taco meat: Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat.Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes. Allow to cool 5-10 minutes prior to stuffing peppers.
Stuff peppers with cooked taco meat.Top stuffed peppers with shredded cheese, tomatoes, avocados, cilantro and a spoonful of sour cream. Serve and enjoy!
BELL PEPPER “TACOS”
Amount Per Serving 8
Calories from Fat 0
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 13g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!