My husband and I really enjoyed this more healthful twist on a traditional taco by replacing the tortilla with a colorful roasted bell pepper. My kids do not eat the peppers though, so I set some filling aside for them to eat wrapped in a tortilla or with tortilla chips.
To make this #dinnerdoneby9am I fully prepare the peppers in the morning, without baking, refrigerate all day, then bake just prior to serving.
-3 bell peppers, whatever color you prefer
-1 Tbsp olive oil
-4 garlic cloves, minced
-1 lb lean ground beef
-1 Tbsp chili powder
-1 tsp cumin
-1/2 tsp oregano
-1/4 tsp cayenne pepper
-1/2 tsp salt
-1/4 tsp pepper
-1/2 cup canned tomato sauce
-2 tsp cider vinegar
-1 tsp brown sugar
-1 1/2 c shredded cheddar cheese, divided
-toppings of your choice: cilantro, sour cream, avocado, salsa…
Slice each pepper in half and remove the seeds. Place cut side up in a baking dish and bake at 425 for 20 minutes. When done, pour out any moisture that has collected in the peppers and allow the peppers to cool.
While the peppers bake, prepare the filling. Heat the oil in a medium skillet over medium heat. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, 10-15 minutes. Drain off fat from the pan and return o the heat. Stir in the chili powder, cumin, oregano, cayenne, salt, pepper, tomato sauce, vinegar, and sugar and cook until thickened, about 10 minutes. Remove meat from heat and allow to cool.
Once filling and peppers have cooled for 10 minutes, stir 1 c of cheese into the beef. Stuff each pepper with the beef and cheese mixture, then place in a baking dish. Repeat with remaining peppers and filling. Top peppers with remaining 1/2 c cheese and bake at 350 for 20 minutes. Let cool 10 minutes, then serve with desired toppings.
