Taco stuffed peppers
245 cals, 27p, 5c, 12f (per meal)
6 tbsp, shredded (42g)
4 small (296g)
2 tsp (6g)
1/2 cup (125g)
1 lbs (454g)
1
Preheat oven to 400°F (200°C).
2
Cut tops off of peppers and discard the seeds. Set aside.
3
In a large skillet, brown the ground beef with some salt and pepper, 8-10 minutes.
4
Add in tomato puree, taco seasoning, and a small splash of water. Simmer for 2-4 minutes and turn off heat. Stir in about half of the cheese.
5
Scoop taco mixture into the peppers. Top with remaining cheese.
6
Bake for 20 minutes until peppers are tender. Serve.