Taco Stuffed Peppers

Prep Time: 15 minutes | Cook Time: 20 minutes | About 522 kcal per serving

1/2 cup onion, finely chopped​ 1 clove garlic, finely minced 1 lb ground beef Salt Ground black pepper 2 tbsp cilantro, chopped 1 tbsp chili powder 1/2 tsp ground cumin 1/2 tsp smoked paprika 3 bell peppers, halved (seed removed) 1 cup shredded Cheddar 1 cup Shredded Monterey Jack 1 cup Shredded lettuce

Preheat oven to 375°F | 190°C and spray a large baking dish with cooking spray. In a large skillet over medium heat, heat about 1 tablespoon olive oil. Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat. Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper. Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes. Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges. Add Avocado and some sour cream from better taste.

Taco Stuffed Peppers

Prep Time: 15 minutes | Cook Time: 20 minutes | About 522 kcal per serving

Ingredients:

1/2 cup onion, finely chopped​ 1 clove garlic, finely minced 1 lb ground beef Salt Ground black pepper 2 tbsp cilantro, chopped 1 tbsp chili powder 1/2 tsp ground cumin 1/2 tsp smoked paprika 3 bell peppers, halved (seed removed) 1 cup shredded Cheddar 1 cup Shredded Monterey Jack 1 cup Shredded lettuce

Directions:

Preheat oven to 375°F | 190°C and spray a large baking dish with cooking spray. In a large skillet over medium heat, heat about 1 tablespoon olive oil. Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat. Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper. Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes. Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges. Add Avocado and some sour cream from better taste.