"Taco without the Tortilla" - a.k.a Mexican-Style Stuffed Peppers
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 2 tbsp Olive Oil
- 0.5 medium Onion, chopped
- 1 clove Garlic, crushed
- 250 g Lean Minced Beef
- 1 tsp Sea Salt
- 0.5 tsp Black Pepper
- Small handful Coriander, chopped
- 0.5 tsp Chilli powder
- 0.5 tsp Ground Cumin
- 0.5 tsp Smoked Paprika (Pimenton)
- 2 Red Peppers, halved and seeds removed
- 100 g Cheddar Cheese
- Handful Shredded Lettuce
- Pico de Gallo (See separate recipe)
- Lime, cut into wedges for serving
Preheat oven to 190°C and spray a large baking dish with cooking spray.
Put a large skillet over a medium-high heat and add 1 tsbp Olive Oil. Add the onion and cook until tender. Stir in the garlic and heat through for a further minute, before adding ground beef and cook until browned all over.
Drain off any excess fat before adding the chilli powder, ground cumin, and paprika, then season with salt and pepper.
Drizzle bell peppers with remaining olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake for about 20 minutes until the cheese is melted and the peppers just softening but still crisp.
Top each pepper with lettuce then serve with pico de gallo and lime. You may want a bowl of lime and coriander rice alongside to make this into a full meal or eat as they are for a lunch or light snack.