Preparation:
- Preheat and Pepper Prep:
- Preheat the oven to 350°F. Wash the green peppers, slice them lengthwise in half, and remove the seeds. Place in a casserole dish with 1/4 cup water. Cover and microwave for 7 to 10 minutes or until peppers are soft. Check periodically for doneness.
- Beefy Brilliance:
- Brown the ground beef until fully cooked. Add the taco seasoning and water, following the recipe or packet instructions. After cooking, mix in sour cream, salsa, and 1 cup of cheddar cheese.
- Prepare the Peppers:
- Spray a 13 x 9 baking dish with nonstick spray. Place the cooked peppers inside the dish and generously stuff them with the meat and cheese mixture. Top with the remaining cheese.
- Bake to Perfection:
- Bake at 350°F for 20-30 minutes until the peppers are heated through and the cheese is melted.
- Serve and Enjoy:
- Serve the Taco Stuffed Bell Peppers with your favorite taco ingredients and a side of salsa.
Tips:
- Make-Ahead Convenience:
- Prepare the stuffed peppers ahead of time, keeping them in the fridge for easy baking later.
Conclusion:
Taco Stuffed Bell Peppers bring the vibrant flavors of Mexico to your table in a keto-friendly and satisfying manner. With the perfect blend of seasoned ground beef, creamy sour cream, and melted cheddar, each bite is a burst of culinary delight. Whether you’re following a keto lifestyle or simply craving a Mexican-inspired dinner, this quick and easy recipe is a winner. So, gather your ingredients, preheat that oven, and savor the deliciousness of Taco Stuffed Bell Peppers – a perfect blend of health and flavor!
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