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Simmer over medium heat, stirring occasionally for 5 minutes, or until most of
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Taco Roasted Pepper ‘Shells’
Roasted Taco Peppers are a really GOOD choice for the upcoming New Year weekend celebrations because they taste like delicious “party food” yet they’re packed with protein to fill up on, which helps keep us satisfied for hours and snacking to a minimum.
In fact – this is basically our entire GOAL as a company. Cleanfoodcrush ©️ is built on providing DELICIOUS recipes that taste like “party snack food” while being simultaneously satisfying and nutritious!
Save this recipe for those game-day appetites, party food, or even just a fun weeknight dinner idea!
➡️ What’s really in those seasoning packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes better too! YIKES. Many/most of us grew up with the packets and had no idea!
➡️ BEST Homemade Taco Seasoning Mix :
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
Taco Seasoning Ingredients:
- 2 Tbsps chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3 tsps ground cumin
- 2 tsps sea salt
- 2 tsps ground black pepper
Instructions for Taco Seasonings:
In a small mixing bowl, whisk all ingredients until combined well.
Store in an airtight container.
To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 1-2 Tablespoons per pound of ground meat is perfect.
🧀 Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself....or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
Taco Roasted Pepper 'Shells':
4 servings
Ingredients:
- 4 medium bell peppers, halved lengthwise and seeded
- avocado oil cooking spray
- 2 Tbsps homemade taco seasoning mix, divided
- 1 Tbsp olive oil or avocado oil
- 1 lb lean ground beef, bison, or turkey
- 1 x 14.5 oz can black beans, rinsed and drained
- 8 oz jar salsa, or enchilada sauce, mild or spicy as desired
Optional Topping Ideas:
- freshly shredded Colby Jack or cheddar cheese
- finely chopped lettuce
- guacamole
- jalapeño slices
- chopped tomatoes
- sliced black olives
- red onion, thinly sliced or diced
- Plain Greek yogurt
- freshly chopped parsley or cilantro
Instructions:
Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
Lay your bell pepper halves, cut side up on the prepared sheet pan as shown.
Spray with avocado oil spray and sprinkle with half of the taco seasoning.
Bake for 15 minutes, or until tender-crisp.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Add in the ground meat and cook, mincing it with a wooden spoon.
Once the meat is no longer pink, drain grease if needed, then sprinkle in the remaining taco seasoning, and stir in your black beans, and salsa.
Simmer over medium heat, stirring occasionally for 5 minutes, or until most of
the liquid is absorbed.
To assemble your roasted pepper tacos, divide the taco meat mixture among your pepper 'shells'.
If you’re adding cheese, you can sprinkle cheese on top then broil in your oven for a few minutes to make them all melty and extra good.
Add toppings of choice and serve immediately.
Enjoy!
❤Rachel
Ingredients
- 4 medium bell peppers, halved lengthwise and seeded
- avocado oil cooking spray
- 2 Tbsps homemade taco seasoning mix, divided
- 1 Tbsp olive oil or avocado oil
- 1 lb lean ground beef, bison, or turkey
- 1 x 14.5 oz can black beans, rinsed and drained
- 8 oz jar salsa, or enchilada sauce, mild or spicy as desired
Optional Topping Ideas:
- freshly shredded Colby Jack or cheddar cheese
- finely chopped lettuce
- guacamole
- jalapeño slices
- chopped tomatoes
- sliced black olives
- red onion, thinly sliced or diced
- Plain Greek yogurt
- freshly chopped parsley or cilantro
Instructions
- Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
- Lay your bell pepper halves, cut side up on the prepared sheet pan as shown.
- Spray with avocado oil spray and sprinkle with half of the taco seasoning.
- Bake for 15 minutes, or until tender-crisp.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Add in the ground meat and cook, mincing it with a wooden spoon.
- Once the meat is no longer pink, drain grease if needed, then sprinkle in the remaining taco seasoning, and stir in your black beans, and salsa.
- Simmer over medium heat, stirring occasionally for 5 minutes, or until most of
- the liquid is absorbed.
- To assemble your roasted pepper tacos, divide the taco meat mixture among
- your pepper 'shells'.
- If you’re adding cheese, you can sprinkle cheese on top then broil in your oven for a few minutes to make them all melty and extra good.
- Add toppings of choice and serve immediately.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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