You know what is great about making your own guac? You don't have to pay extra for it.
Today's recipe takes your taco game up to the next level. I love stuffed peppers so I thought it would be a good match with one of my favorite foods, tacos.
I had the idea to make this last week but I wanted something to give it more flavour. Enter: guac.
Taco Stuffed Peppers with Guacamole
- 1 tablespoon of olive oil
- 4 peppers ( red, yellow or orange)
- 1/2 white onion
- 3 cloves of garlic
- 1/2 pound of very lean ground beef
- 1 package of low sodium taco mix
- 1 tablespoon of smoked paprika
- 1 can of black beans ( rinsed)
- 1 cups of strained tomatoes
- 3/4 cup of grated sharp cheddar
- Sour Cream ( to top)
- 2 avocados
- Juice of a half of a lime
- 1/2 of a tomato ( with the seeds scooped out, chopped)
- 1/4 of a red onion (chopped)
- 1 clove of garlic (diced)
- Salt and Pepper
- Preheat oven to 350 degrees.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In stock pot, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. Set peppers into medium sized casserole dish.
- Dice onion and garlic and add to a saute pan on medium heat with the oil. Cook for five minutes.
- Add ground beef and cook until fully cooked. Add taco seasoning and paprkia and cook for 2 more minutes. Add beans and tomato sauce. Continue to cook for 8 minutes.
- Ladle filling into peppers fill up to the top of the pepper then sprinkle with cheese.
- Place dish into oven and cook for 30 minutes. While peppers are cooking time to make the guac.
- Add avocado, lime juice and salt to a medium sized bowl. Mash until somewhat creamy consistency.
- Add all the rest of the ingredients and mix until fully combined.
- Set in fridge for at least an hour to maximize tastiness.
- Top Stuffed Peppers with guac, sour cream and hot sauce.
Thanks for reading,