The Pioneer Woman Tasty Kitchen
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Taco Stuffed Peppers

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Level: Easy

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Description

I’ve never met a taco I didn’t like. They’re all delicious: street tacos, shrimp tacos, old school ground beef tacos, soft tacos, hard tacos… you get the idea. Mama likey. Since we’re doing low carb and Keto-ish foods these days, I thought I’d transfer my love affair of the taco over to a meal that fits our diet. Thus, Taco Stuffed Peppers were born.

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • ½  White Onion, Diced
  • 1 pound Ground Beef (93/7)
  • ½ packages (1 1/3 Oz. Size) Trader Joe's Taco Seasoning Mix (or Your Favorite Taco Seasoning)
  • 1 can (14 Oz. Size) Diced Tomatoes
  • 1 cup Shredded Cheese (Cheddar Or Mexican Blend), Divided
  • 4  Bell Peppers, Tops, Seeds, And Membranes Removed

Preparation

Preheat oven to 350ºF.

Heat oil to shimmering in a skillet over medium-high heat. Sauté onion until softened, about 8 minutes. Add ground beef and sprinkle over the taco seasoning. Brown meat, stirring occasionally. Add diced tomatoes, cover, and let simmer for about 5 minutes. Stir in a good handful (or more) of shredded cheese.

Evenly scoop some meat mixture into each of the four peppers. Sprinkle on more shredded cheese. Bake at 350ºF for about 20–25 minutes, or until peppers are cooked to your liking. Garnish with desired toppings, such as diced tomatoes, diced avocado, cilantro, cotija cheese, sour cream, and crumbled tortilla chips.

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