Ground Beef Taco Peppers
Ground Beef Taco Peppers
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
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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Serve immediately and garnish with avocado and scallions if desired.