This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own. #ad
My family was introduced to homemade tacos in the mid 1960s by next door neighbors who invited us to dinner when we first moved to the neighborhood. The time was prior to the taco fast food era and tacos seemed like exotic food to us. Thanks to our generous and gracious new neighbors, we fell in love with tacos and they became a staple in our house. Using Fresh from Florida Sweet Bell Peppers, I created Low-Carb Taco Stuffed Sweet Bell Peppers so I could enjoy wonderful taco flavor and save a few Weight Watchers points.
Over the past few years, I’ve written two cookbooks: Biscuits and Sweet Potato Love. During the recipe development and testing process for both books, I managed to cram copious amounts of calories down my throat.
You might say I got a little too involved in the tasting part of recipe testing.
So, I find myself in a situation that needs rectifying. I need to be in control of my nutrition. Writing cookbooks is exciting and wonderful. Due to lack of discipline, I got way off base with my nutrition. All the recipes in my cookbooks have a place in a regular nutritious diet. I threw portion control out the window and simply consumed too many calories. To get back on track, I need to return to portion control and lots of good, colorful, and nutritious produce. Thank heavens I can count of Fresh from Florida produce year round. Florida farmers work hard for us year round. I like shopping for Fresh from Florida in my local Publix.
So, with help from Fresh from Florida produce and seafood, I’ve dropped 30 pounds since mid-January. <sing” hallelujah!” here> I keep lots of fruits and vegetables on hand that I can grab at moments notice. Sweet bell peppers are one of my favorites. I love to eat them with my sandwich in place of chips.
Check out my recipe for Simple Roasted Sweet Bell Peppers with Goat Cheese. Man, oh man! That is just as tasty as it is simple. This simple side dish goes with most anything.
For more sweet bell pepper recipes, as well as recipes using other Fresh from Florida products, check out their recipe page.
Look for them on Twitter and Instagram. Support Florida farmers and buy Fresh from Florida as often as you can. The farmers thank you and I thank you.
Low-Carb Taco Stuffed Sweet Bell Peppers
preheat oven to 350 degrees
yield: 4 servings
All the great flavor of tacos but with crunchy sweet bell peppers instead of corn tortillas.
1 pound lean ground beef
3 tablespoons homemade taco seasoning (or 1 packet store bought taco seasoning)
1 teaspoon corn starch (omit if using store bought taco seasoning)
2/3 cup water
4 medium size sweet bell peppers, any color. May substitute an equivalent amount of mini sweet bell peppers.
grated cheddar cheese
suggested taco toppings
shredded iceburg lettuce
chopped fresh tomatoes
pickled jalapeño peppers
chopped sweet onions
taco sauce
Heat a large cast iron skillet over medium high heat. When hot, add ground beef. Cook, stirring frequently, until all the pink disappears. Drain if necessary.
Add taco seasoning mix and cornstarch to the skillet. Omit corn starch if using store bought, prepackaged taco seasoning. Stir until meat is well coated with seasoning.
Add water and stir. Lower heat to medium and simmer, stirring occasionally, for 20 minutes or until most of the liquid has evaporated. Remove from heat and set aside.
Cut sweet bell peppers in half lengthwise. Remove seeds and membranes.
Line a baking sheet with parchment papers. Arrange peppers, cut side up, on the baking sheet.
Divide the meat filling among the peppers.
Sprinkle shredded cheddar cheese over the meat filling.
Bake in a 350 degree oven for 15 minutes or until the cheese has melted and the filling is heated through.
Remove from oven and top with favorite taco toppings.
Low-Carb Taco Stuffed Sweet Bell Peppers
Ingredients
- yield: 4 servings
- 1 pound lean ground beef
- 3 tablespoons homemade taco seasoning or 1 packet store bought taco seasoning
- 1 teaspoon corn starch omit if using store bought taco seasoning
- 4 medium size sweet bell peppers any color. May substitute an equivalent amount of mini sweet bell peppers.
- grated cheddar cheese
- shredded iceburg lettuce
- chopped fresh tomatoes
- pickled jalapeño peppers
- chopped sweet onions
- taco sauce
Instructions
- Heat a large cast iron skillet over medium high heat. When hot, add ground beef. Cook, stirring frequently, until all the pink disappears. Drain if necessary.
- Add taco seasoning mix and cornstarch to the skillet. Omit corn starch if using store bought, prepackaged taco seasoning. Stir until meat is well coated with seasoning.
- Add water and stir. Lower heat to medium and simmer, stirring occasionally, for 20 minutes or until most of the liquid has evaporated. Remove from heat and set aside.
- Cut sweet bell peppers in half lengthwise. Remove seeds and membranes.
- Line a baking sheet with parchment papers. Arrange peppers, cut side up, on the baking sheet.
- Divide the meat filling among the peppers.
- Sprinkle shredded cheddar cheese over the meat filling.
- Bake in a 350 degree oven for 15 minutes or until the cheese has melted and the filling is heated through.
- Remove from oven and top with favorite taco toppings.
Su Mucheng says
Great low carb recipes, thanks for sharing.
Jackie Garvin says
Enjoy!