Taco Stuffed Peppers (Low-Carb)

These taco stuffed peppers are an easy to way to get some extra veggies into your day. The filling can be prepared ahead of time making it an easy option to prep for lunches or dinners for the week.

INGREDIENTS:

• 450g (1lbs) extra lean ground beef

• 3 large bell peppers

• 80g onion (~1/2 small onion)

• 3 cloves of garlic

• 14oz (400ml) can of diced tomato

• 1 tbsp tomato paste

• 1 tbsp chili powder

• 2 tsp salt

• 2 tsp cumin

• 2 tsp garlic powder

• 1 tsp paprika

• 1 tsp oregano

DIRECTIONS:

1. Pre-heat the oven to 400 degrees F (200 degrees C)

2. Cut the tops off the peppers then cut in half length wise to create a boat like shape that will hold the mixture.

3. Dice the tops of the peppers to be used in the filling.

4. While the oven is pre-heating, saute the diced pepper tops, onions and garlic on a medium heat for 3-5 minutes until they’ve started to soften.

5. Add the ground beef and spices to the pepper, onion and garlic mix and cook until the meat is browned through.

6. Once cooked through, add the diced tomatoes and tomato paste and let simmer for 2 minutes.

7. Portion the mixture evenly into the 6 pepper halves.

8. Bake for 30 minutes.

9. If desired top with cheese (add during the last two minutes of cooking to allow the cheese to melt) and greek yogurt.

Makes 3 servings (2 pepper halves = 1 serving)

Nutrition (without cheese or greek yogurt):

Cals: 338 calories
Protein: 35g
Carbs: 22g
Fiber: 7g
Fat: 12g

*For higher carbs, rice can be added to filling or served on the side.