Stuffed Bell Pepper Tacos

Provided by Yvette Noah, Charleston Clinical Director

Ingredients

• 4 peppers
• 1 lbs. lean ground beef or turkey
• 1 cup cauliflower rice
• 1 tsp. chili powder
• 1 tsp. cumin
• ½ tsp black pepper
• ¼ tsp. sea salt
• ¾ cup pico de gallo

Optional Toppings:

• ½ cup feta cheese
• 1 cup sliced lettuce
• Fresh minced cilantro
• Sliced jalapenos

Directions

1. Pre-heat oven to 375֯ F
2. Slice each bell pepper in half. Remove stem and seeds.
3. Cook ground beef or turkey over medium-high heat, breaking it up as it cooks. Cook until cooked through. Drain off any fat.
4. Sautee riced cauliflower until soft.
5. Combine cooked turkey or beef with cauliflower, spices and salsa
6. Evenly distribute mixture into the bell pepper boats, top with cheese if using
7. Bake on parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot
8. Remove from oven and serve with optional toppings. Enjoy!