Taco Stuffed Peppers
Looking to change up Taco Tuesday? Make these Taco Stuffed Peppers for a fun alternative to regular taco with a tortilla. Or maybe you've been missing out on Taco Tuesday because you're carb free or low carb? You've got to try these Taco Stuffed Peppers.
Servings: 4 Taco Stuffed Peppers
Calories: 348kcal
Ingredients
- 2 red bell peppers nice big ones
- 1 pound lean ground beef
- 1 egg
- 1/2 cup almond flour OR bread crumbs
- 1 teaspoon ground cumin
- 1 teaspoon garlic granules
- 1 teaspoon chili powder or use chipotle powder for more heat
- 1/2 teaspoon black pepper
- 1/2 cup cubed cheddar
- 1/2 cup corn frozen works well, just pull it our before you start mixing and add it in slightly thawed--you can also leave it out if you don't want the carbs
Instructions
- preheat oven to 400˚
- wash peppers, slice in half top to bottom, use a paring knife and clean out pith and seeds
- lay in a baking dish that just fits them to keep them from tipping over, poke 1-2 holes in the pepper so the excess juices can drain away
- mix the ground beef with the eggs, almond flour(or bread crumbs), and seasonings
- mix in the cheese and the corn
- stuff peppers, cover with foil and bake for 35 minutes
- remove foil and bake until done, generally another 10 minutes
- •place steamer rack in the bottom of the instant pot, add 1/2 cup water, put the lid on and cook on high pressure for 25 minutes
- •place stuffed peppers in the crock pot, cover and cook on high for 8 hours
Nutrition
Serving: 4Taco Stuffed Peppers | Calories: 348kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 195mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2270IU | Vitamin C: 77mg | Calcium: 158mg | Iron: 4mg