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Taco’ Bout Stuffed Peppers

Taco’ Bout Stuffed Peppers

Lets Taco ‘bout tacos!! Today we are keeping with our Fiesta theme and coming in hot with another variation of my love language… tacos. I promise my next recipe will bring you a different flavor but for now, why mess with a yummy thing?! In my family we are taco obsessed and stuffed pepper fanatics, and when two things love one another that much you get a taco stuffed pepper. This recipe is so EASY because lets be real who has time for complicated these days. These babies are filled with cancer fighting nutrients and will fill your taco craving without tons of carbs which equals less inflammation. Cancer fighting win! Usually when I make this recipe it will fill up more than 4 peppers. If this happens I like to freeze the rest of the filling for a day where we are busy and there is no time to cook. One tip when buying your stuffed peppers at the store make sure you get ones that you can stand up in a pan. Another tip I don’t like the top part of my peppers to go to waste so I remove the stem and chop it up and throw it in my meat mixture!

Taco’ Bout Stuffed Peppers

4 stuffed peppers

1 pound ground turkey, venison, beef or any ground meat of your liking (make sure you are buying organic and grass fed to limit unnecessary hormones in your meat)

1 small yellow onion chopped

1 zucchini chopped

2 chopped tomatoes (or you can do a small can)

3 cloves garlic

3 tablespoons taco seasoning (I use Primal Palate)

2 eggs beaten

1 small can green chilies

1/4 cup Almond flour or GF bread crumbs

1/2 cup cheese (omit for dairy free or use an almond milk based cheese)

For topping:

Cheese (omit for dairy free)

Sour cream (omit for dairy free)



Avocado (cause duh what is a taco without its best friend the avocado!)

Pre-heat oven to 350

1. Wash the peppers and chop the tops off of them and clean the insides out. Keep the tops for meat mixture.

2. While cleaning the peppers, in a large pan Cook the meat all the way through then drain once done.

3. Cook the onion, garlic, zucchini, and add the tops of the peppers chopped up in the same pan you cooked the meat. Cook until tender but not all the way through.

4. Turn the heat off and add the meat back to the pan, add the taco seasoning, green chilies, tomatoes, bread crumbs or almond flour, cheese and salt and pepper to taste.

5. Add the beaten eggs once everything is mixed and off of the stove.

6. Add the mixture to the peppers and bake at 350 for 45 minutes.

7. Once out of the oven add your toppings that you desire

Get your fiesta on friends!


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