Taco Stuffed Mini Peppers

#HappyWeekend

Super EASY, TASTY, and FUN idea for weekend get-togethers!

One of THE BEST things about these little babies is that they are HEALTHY, especially compared to typical PARTY FOODS!

We get a bit of healthy protein from the grass-fed beef, and antioxidants from those beautiful colored peppers, and tomatoes.

But you know what? Nobody will be thinking “healthy” when they try these…they will only think “YUM! DELICIOUS! and I WANT MORE!”

Every time I set these out for our crowd, they’re gone within 5 minutes!

So take it from me…double or triple this recipe, and make them ASAP!Makes about 4 servings

Ingredients:

• 1 tsp olive oil, or avocado oil
• 1 lb. lean grass-fed ground beef
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
• 1 cup diced tomatoes, with juices
• 18-20 mini rainbow peppers and large jalapeño peppers
• 1 cup sharp shredded cheddar cheese

Toppings:

• 1 small avocado, diced
• 1/2 cup chopped cherry tomatoes
• 2-3 green onions, sliced
• chopped fresh cilantro leaves, for garnish

Instructions:

Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper. Heat oil in a medium nonstick skillet over medium heat.

Add ground beef and cook, stirring and breaking the meat with a spatula until nicely browned.Drain any excess fat, then return the skillet to the heat. Sprinkle browned beef with all seasonings and continue to cook until nicely combined.

Stir in diced tomatoes and simmer over medium for about 4-5 minutes, then remove from heat.

Meanwhile, prepare your peppers; Using a small knife, remove the seeds and membranes, then layer them on the prepared baking tray as shown.Fill each with some of your meat mixture, then top with shredded cheese if desired.

Bake in your preheated oven for 8-10 minutes, or until cheese is melted, and everything is heated through.

Remove from oven and top with desired toppings.

Enjoy!

❤Rachel

Taco Stuffed Mini Peppers

Category Dinner

Ingredients

• 1 tsp olive oil, or avocado oil
• 1 lb. lean grass-fed ground beef
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
• 1 cup diced tomatoes, with juices
• 18-20 mini rainbow peppers and large jalapeño peppers
• 1 cup sharp shredded cheddar cheese

Toppings:

• 1 small avocado, diced
• 1/2 cup chopped cherry tomatoes
• 2-3 green onions, sliced
• chopped fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 350 degrees f. and line a large baking try with parchment paper.
2. Heat oil in a medium nonstick skillet over medium heat. Add ground beef and cook, stirring and breaking the meat with a spatula until nicely browned.
3. Drain any excess fat, then return the skillet to the heat.
4. Sprinkle browned beef with all seasonings and continue to cook until nicely combined.
5. Stir in diced tomatoes and simmer over medium for about 4-5 minutes, then remove from heat.
6. Meanwhile, prepare your peppers; Using a small knife, remove the seeds and membranes, then layer them on the prepared baking tray as shown.
7. Fill each with some of your meat mixture, then top with shredded cheese if desired.
8. Bake in your preheated oven for 8-10 minutes, or until cheese is melted, and everything is heated through.
9. Remove from oven and top with desired toppings.

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