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Taco Stuffed Mini Peppers

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 jalapeƱo 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 try 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.