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Tacos & Burritos

Taco Stuffed Bell Peppers

8 Servings

240 Cals

4 ea. sweet bell peppers, sliced in half lengthwise (2 green, 2 red)

1 lb. ground beef, 10% fat

1/2 c. water

1 T. reduced-sodium taco seasoning

2 ea. large tomatoes, chopped (or substitute with prepared salsa)

2 ea. medium Avocados From Mexico, diced

1/2 c. sharp cheddar cheese, shredded (4 oz.)

1/4 c. cilantro, chopped

1/4 t. Chili powder

1/2 cup non-fat Greek yogurt (or substitute nonfat sour cream)

1/8 t. Orange peel, dried

Salt and pepper, to taste

8 serving per container

Serving size 1 serving

calories 240

% Daily Value*

Total Fat 16g 20%

Saturated Fat 4.5g 25%

Trans Fat 0g

Cholesterol 45mg 15%

Sodium 150mg 6%

Total Carbohydrates 11g 4%

Dietary Fiber 5g 18%

Total Sugars 4g

Includes 0g Added Sugars 0%

Protein 17g

Calcium 91mg 6%

Iron 2mg 10%

Potassium 640mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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!

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 water and taco seasoning 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 tomatoes, avocados, shredded cheese, cilantro and a spoonful of sour cream. Serve and enjoy!

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