Taco Stuffed Peppers
Seasoned ground beef, black beans and shredded zucchini tucked into halved peppers and baked with cheese on top.
Servings: 8
Calories: 148kcal
Equipment
- baking dish
- large non-stick skillet
Ingredients
- 4 peppers halved and seeds removed
- 1 lb extra lean ground beef
- ½ cup water
- 1 Tablespoon tomato paste
- 1 teaspoon chili powder
- 1.5 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons fine sea salt
- 1 zucchini shredded
- 1⁄2 can black beans drained
- 1⁄2 cup shredded habanero cheddar cheese
Instructions
- Preheat your oven to 400ºF.
- Slice peppers in half lengthwise then place in a casserole dish and bake for 10 minutes.
- While the peppers cook, brown the beef in a large skillet, then add the water, tomato paste, seasonings, and black beans. Simmer for a couple of minutes then add the shredded zucchini. Cook until the sauce reduces and thickens.
- Remove the peppers from the oven and carefully remove any water that has pooled in the bottom of them. Divide the beef mixture amongst the halved peppers then top with shredded cheese.
- Bake in the oven for 20 minutes.
Nutrition
Calories: 148kcal | Carbohydrates: 8g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 678mg | Potassium: 455mg | Fiber: 3g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 53mg | Calcium: 76mg | Iron: 2mg