Taco Stuffed Peppers
Tacos are a dish that nearly everyone loves, but sometimes restaurant versions are loaded with lots of high-fat ingredients.
These taco stuffed peppers have all the flavors you love about tacos, without all the fat you don't love, so you can celebrate Taco Tuesday and stick to your macros!
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serving Size: 1 stuffed pepper
Fat: 8 grams
Carbohydrates: 31 grams
Protein: 32 grams
4 large bell peppers, core and seeds removed
1 pound 96% lean ground sirloin
1 cup riced cauliflower
1 large yellow onion, diced (200 grams)
3 teaspoons taco seasoning
6 tablespoons medium salsa
2 tablespoons hot sauce (optional)
1/2 cup canned black beans (rinsed and drained)
1/2 cup yellow corn
2 ounces shredded reduced-fat cheddar cheese
Sliced avocado and Greek yogurt for serving (optional)
Preheat your oven to 400 degrees F.
Slice the tops of bell peppers, and remove the seeds and white membranes from the inside (refer to photo for reference).
Place peppers in a baking dish, and bake for 10 minutes.
While the peppers bake, create the filling. Heat a large skillet to medium heat.
When the pan is warm, spray with cooking spray and add beef, cauliflower rice, onion, and taco seasoning. Cook for about 10 minutes, stirring occasionally.
Once beef is cooked through, remove the pan from the heat and add the salsa, hot sauce, black beans, and corn. Stir to combine, and season to taste with salt and pepper.
Add beef mixture to your cooked bell peppers, distributing it evenly between each one.
Top each pepper with 1/2 ounce of grated cheese, and place back into the oven at 400 for 10 more minutes.
Once the peppers are done the cooking, remove from the oven and top with avocado and Greek yogurt, if desired.
* Variations: To make this even lower in fat, you could use ground white meat chicken or 99% lean ground turkey. You could also use normal rice instead of cauliflower rice if you have more carbs to work with.