4-6 Servings |10 Minutes Prep Time | 25 Minutes Total Time

Ingredients

1 Lb Ground Beef or Ground Turkey

2-3 Bell Peppers (any color you like)

1 Tbsp Avocado Oil

½ Cup of Salsa (or 2 tbsps on each bell pepper half)

¼ Cup Sour Cream (1 tbsp on each bell pepper half)

¼-½ Onion (chopped)

½ Cup Cheese-Mexican Blend (shredded-2 tbsps on each bell pepper)

Spices – Salt, Pepper, Cumin, Chili Powder & Taco Seasoning

Directions

Cut the tops off of the bell peppers and take the seeds out. Then put them up right into a pot of water with salt. Bring pot to a boil and simmer for 5 minutes. Drain and set-aside.
Preheat oven to 350 degrees.
Heat a large skillet over medium. Chop up onion and add it to the pan until they are cooked halfway through
Add the meat and make sure to break it up and cook until brown. You can drain the fat if you want.
Add all of the seasoning and let simmer for 5 minutes. I use a heavy hand with the taco seasoning, cumin and chili powder.
Add chopped onions and cook for 5 minutes. Then add ground meat to this pan and break up the meat and brown. You can drain the fat if you want.
Cut your bell peppers in half so there are 4-6 halves and they look almost like bowls. Put them onto a baking sheet and drizzle them with the olive oil.
Divide the meat up into the bell peppers (if you had 2 then they will over flow a bit).
Then add the cheese to each half.
Put them into the oven for anywhere between 10-20 minutes depending on how tender you want the bell pepper. If you don’t want them that tender, just make sure the cheese is melted.
Let cool and then add salsa and sour cream to the top.
Enjoy!

NOTES:

Avocado: Add some to the top if you’d like! This recipe is very similar to the lettuce wrapped tacos.

Spices: Salt and pepper-just sprinkle how much you want.

Nutritional Info Per Serving:
29g Fat (with Ground Beef)
5g Net Carbs
26g Protein
395 Calories