I started Eat with Erika to inspire others to start viewing food as fuel and the basis of health. Join me in making my favorite recipes! Whether you're gluten-free, dairy-free, vegan, vegetarian, low-carb, or just eat anything and everything, there's something delicious for you!
These Taco Stuffed Peppers are the ultimate weeknight dinner or Taco Tuesday twist. It’s an easy, low-carb meal that’s packed with high-fiber veggies and all the savory taco flavor you love. Perfect for a quick and healthy dinner that’s both satisfying and nutritious!
Taco Stuffed Peppers
Serves 4
Ingredients:
1/2 cup white or brown rice
4 bell peppers (any colors)
1 lb ground beef
1 can of corn
1 can of black beans
1 packet taco seasoning
1 cup frozen cauliflower rice
3 cups spinach, chopped
1 tbsp olive oil
salt & pepper
Optional toppings: salsa, avocado, lime, sour cream, etc.
Directions:
Cook rice according to package directions.
Preheat the oven to 400F.
Slice the bell peppers in half and remove the stems/core. Drizzle with half of the olive oil, and some salt & pepper. Place in the oven for about 10 minutes.
Heat the remaining olive oil in a pan on medium heat. Once hot, add the ground beef. Cook for 3-5 minutes, breaking it into small pieces as it cooks. Once browned, add the taco seasoning and mix well.
Add the corn, black beans, cauliflower rice, rice and spinach. Mix and cook for another 1-2 minutes.
Fill each pepper half with the ground beef mix and place back in the oven for about 15 minutes.
Top with your fav toppings (salsa, avocado, lime, sour cream, etc) and enjoy!
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