Skinny Low-Carb Bell Pepper Tacos
Skinny Low-Carb Bell Pepper Tacos is a gluten free main course. This recipe serves 8 and costs $3.52 per serving. One portion of this dish contains roughly 38g of protein, 23g of fat, and a total of 442 calories. 293 people were impressed by this recipe. Head to the store and pick up olive oil, onion, lettuce, and a few other things to make it today. It is a pretty expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Gimme Delicious. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Skinny Low-Carb Bell Pepper Tacos, Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper, and Spicy Pork-and-Bell Pepper Tacos.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
fresh avocado of guacamole
4 bell peppers, colors
fresh minced cilantro
sour cream or plain Greek yogurt
sliced jalapeños
1 lb lean ground beef or turkey
1 cup chopped lettuce
1 lime, cut into wedges
1 tablespoon olive oil or oil
½ onion minced
shredded cheddar or pepper jack cheese
¾ cup shredded cheese
1 packet taco seasoning (see note below to make your own blend)
½ cup chopped tomato
1 cup water
Equipment:
oven
frying pan
microwave
Cooking instruction summary:
Pre-heat oven to 400F. Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes. While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat. Fill each bell pepper with about cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes. Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy!
Step by step:
1. Pre-heat oven to 400F.
2. Slice each bell pepper in half.
3. Remove stem and seeds.
4. Place peppers on sheet pan and bake for 10-12 minutes.
5. While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown.
6. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes.
7. Remove from heat.
8. Fill each bell pepper with about cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes.
9. Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy!
Nutrition Information:
covered percent of daily need
