Taco Stuffed Bells

Ingredients

• 3- 4 Colored Bell Peppers

• 1- 1/2 Pounds Ground Protein: Chicken, Turkey, Beef, Bison, Elk, Tempeh, or anything else!

• 1/2 Large Yellow Onion, diced

• Taco Seasoning- 1T Chili Powder, 2 tsp Cornstarch,1 ½ tsp Cumin, 1 tsp salt, 2 tsp Paprika, 2 tsp Garlic Powder, 2 tsp Onion Powder, 2 tsp Oregano, 1/8 tsp Cayenne, Pinch Cinnamon

• 2T Tomato Paste

• 2 Cloves Fresh Garlic, minced

• 10-14 oz Canned/Fresh Diced Tomatoes

• 1 Cup Shredded Cheese

Option to Add:

• 1 Can Beans

• 1 Can Corn

• 1-2 Cups Quinoa or Rice, cooked

• Guacamole, for serving

• Fresh Greens, for serving

• Salsa, for serving

1. Preheat oven to 350°F.

2. Slice the peppers in half and remove the stem/seeds.

3. Place them (hollow side up), on a greased baking sheet. Cover and bake for 15 minutes. Discard excess water that accumulates while cooking.

4. While peppers cook, brown protein over medium-high heat. Drain any grease.

5. Add diced onions and cook for 5 minutes. Add the Taco Seasoning, tomato paste, and garlic and cook for additional minute.

6. Add 2/3 cup water.

7. Add diced tomatoes and any beans, corn, or grains and simmer for 5 minutes.

8. Fill each of the baked pepper shells. Top each with cheese. Bake for 10-12 minutes, uncovered.

9. Serve warm with Salsa, Cilantro Lime, Greens, Guac, or whatever else sounds good!

Taco Stuffed Bells with Greens, Salsa and Guac!