A Healthier Take On Taco Tuesday

A Healthier Take On Taco Tuesday

I'm the type of person that wishes Taco Tuesday happened every single day of the week and this was before it was trendy to eat tacos. I have to blame it on my parents though; when I was young we had a nanny who would always make us Mexican entrees and freshly pressed OJ EVERY SINGLE DAY. I could eat Mexican food 3x a day, 7 days a week. Like it's so bad when we walk into our local Mexican food joint, they normally just hand us menus and let us go to our normal booth. I'm pretty certain we could be shareholders of this restaurant for the amount of money we spend on queso/chips + margaritas! 

Before I jump into the recipe, let's first address the bell pepper trend that has spiked over the last couple of years. DO NOT GET ME WRONG, I LOVE a good bell pepper drenched in ranch dressing. BUT, now we're substituting taco shells for...bell peppers? WHAT IS THIS BLASPHEMY!?

So of course my curiosity got the best of me and I had to try it. I found this recipe from delish.com and although I was *actually* in the mood to cook, I was NOT in the mood to make my own taco seasoning. So basically, all I took from this recipe was the baking temp + time for the bell peppers, but I did adjust to make the peppers softer. Keep reading for the recipe!

 

Taco stuffed pepper RECIPE

SERVES 6
PREP TIME 15 MIN
COOK TIME 30 MIN

Healthy Taco Tuesday
Healthy Taco Tuesday

WHAT YOU NEED:

1 lb beef or chicken
1/2 cup onion
1 clove garlic (minced)
1 pkg taco seasoning
3 bell peppers
2 or 3 jalapenos  
Shredded cheese
Olive oil
Optional - salt + pepper, sour cream, salsa

 

WHAT TO DO:

  1. Cut each bell pepper in half, remove seeds / veins and drizzle with olive oil. Lay cut side up and bake at 375° for 15 minutes.
  2. While your peppers are baking, cook your beef (or chicken) over medium heat, add onions, sliced jalapenos, minced garlic and cook to desired 'doneness', add taco seasoning as directed on the package. 
  3. Remove peppers from oven and fill with meat. Top off with 39 cups of shredded cheese. We get pretty generous with the cheese at the Rad Mav HQ, so I suggest, skewing the 39 cups to your desired taste.
  4. Bake at 375° for 15ish more minutes or until the cheese is melted. 
  5. Top off with lettuce, salsa or pico + fresh lime juice! 

I made a homemade salsa and guacamole so we could have chips + salsa as a side. It was SO good!! I will say, I was surprisingly pleased with the way these turned out. My craving for Mexican food was cured and we still had a pretty healthy meal. If you take out the half bag of chipotle flavored chips and salsa/guac I consumed during the entire evening. 

What do you think about the stuffed bell pepper trend? Yay or nay?

On another note: here is my new baby, Billy the Kid. 

Billy the Kid
Billy the Kid
Billy the Kid

 

xx,

Riss

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