Ingredients:
7.5 oz 93% lean ground beef, cooked (1 1/2 Lean)
2 oz or 1/2 cup 2% reduced fat Mexican Cheese, divided (1/2 Lean)
1/2 cup cooked cauliflower, grated (1 Green)
1/2 cup Rotel diced tomatoes with green chilies or diced tomatoes, drained (1 Green)
2 medium sized bell peppers (4 Greens)
2 tsp low sodium taco seasoning mix (4 Condiments)
1/4 cup water
Extra Toppings:
2 tbsp salsa or 2 tbsp light sour cream (2 Condiments)
Directions:
Preheat oven to 350 degrees. Cut the tops off of the peppers and save for another use. Cut peppers in half from top to bottom. Remove the seeds and membrane of the peppers. Bring a medium sized pot of water to a boil. Boil the peppers for about 5 minutes or until desired tenderness. Drain well. You can also air fry the peppers at 400 degrees for 5 minutes, if desired.
Combine cooked ground beef, rotel tomatoes or diced tomatoes, grated cauliflower, taco seasoning, 1/4 cup water, and half of the cheese (1/4 cup) in a skillet. Heat over medium heat just until warm, about 2 to 3 min. Place the beef mixture into the peppers and sprinkle the top with the other 1/4 cup of cheese. Cover with foil and bake for about 20 minutes. Uncover and bake an additional 5 minutes or until cheese has melted.Serve with 2 tbsp of salsa or 2 tbsp light sour cream. Enjoy!
Makes 2 Servings with
1 Lean, 3 Greens, and 3 Condiments
(2 Pepper Halves)
*If you would like to use 96% lean ground beef or ground chicken, use 9 oz of cooked ground meat and add 3/4 Healthy Fat such as 1 1/2 tbsp light sour cream or 1 oz of avocado per serving. Because you are using more meat, I would suggest using 1 tbsp taco seasoning (6 Condiments total, but 3 Condiments per serving) instead of adding the extra toppings.
