Ground Beef Taco Peppers

Ground Beef Taco Peppers
4.5 from 4 ratings
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 This is a gluten-free, dairy-free, and low-sodium dinner dish that is easy to prepare and filled with fiber. It's so good, it'll become a family favorite after just one meal!
Servings
4
servings
ground beef stuffed pepper
Ingredients
  • 4 red or yellow bell peppers
  • 1 pound grass fed ground beef
  • 1 onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup cooked brown or black rice or 1/2 cup cooked quinoa
  • 1 cup fresh or canned corn (optional)
  • 1 cup fresh pico de gallo
  • 2 teaspoon chili powder
  • 1 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 pinch red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • chopped avocado, for garnish
  • scallions, for garnish
Directions
  1. Preheat the oven to 375 degrees F.
  2. Clean, cut off the top and core the peppers. Place them into an 8-by-8 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.
  3. While peppers are roasting, brown meat and chopped onions in a large skillet until cooked through. Add beans, cooked rice, corn, pico de gallo, spices, and stir over a medium heat until combined. Spoon meat mixture into upright, roasted peppers, and place back into oven for 15 minutes.
  4. Serve immediately and garnish with avocado and scallions if desired.
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