It is Taco Tuesday!! Time for some tacos with a twist.
Now tacos are gluten-free, making sure that the taco seasoning has no additives and the shells are made out of corn. But, today let’s give tacos some different ingredients. Peppers.
This recipe was a clickbait recipe that my brother, who never clicks on anything of the sort, but loves a good new recipe, clicked on. He made it and then had my mom make it. And I was hesitant.
Who wants to eat half of a yellow pepper? Peppers should be chopped up into fine pieces and tossed into a sauce or salad. Not eaten like a stuffed pork chop.
Upon eating this new style of tacos, I gave it a 7 of out 10. It was good, different, but I was not all “oh my goodness!!! Best meal ever!!” But it was a good recipe, and it’s a good alternative to a taco shell if you want a more veggie-themed taco. Plus this is a really easy weeknight meal that can be made in a hurry.
Here is what you will need to make this bad boy.
7 Ounces sharp cheddar cheese
5 Bell peppers
1 Pound ground beef
1 Package taco seasoning
1 Small red onion, diced
1 Tomato, diced
2 Jalapenos, sliced (optional)
Slice each pepper in half, and remove stem and seeds.
Brown the beef in a pan and add taco seasoning according to the directions on the package.
Line sliced peppers on a cookie sheet lined with parchment paper, and into the peppers put the beef, your desired amount of queso, diced red onion, and tomato. Then add the jalapenos and sprinkle the shredded cheese over the top. If you want to pile it up, go ahead, the filling amounts are up to you.
Bake at 350 for 10 minutes or until cheese is melted.
Top with sour cream and serve.