peppers (of your choice)
ground meat (of your choice, or tofu!)
taco seasoning (optional)
any veggies, legumes, etc. to add to ground meat
shredded cheese (Mexican blend)
Preheat oven to 400 degrees.
Use a knife to cut off the tops of your peppers, clear out any seeds and the “insides” of the pepper. If you have a pan that will enable the peppers to stand up on their own use it, or you can make a little cradle out of aluminum foil for them to rest on!
Sauté ground meat on stove top in pan and add seasoning, veggies, etc. once meat is cooked, to combine.
Add meat filling to emptied peppers (you can really fill them up!)
Bake peppers in oven for 40 mins, once ready take them out and sprinkle cheese atop and pop the pan back in (now turned off) oven quickly to melt!
Feel free to top with greek yogurt (as sour cream), guac or anything else you might like!
[I made three stuffed peppers from one average grocery-store sized package of ground chicken, 1/2 can of chickpeas and half of can of corn! One feeds me plenty for a meal, then I have leftovers for lunches the rest of the week! You can also make an easy side with quinoa or rice with the remaining chickpeas, corn, cumin, garlic and onion to stretch the rest of your ingredients and make a bit of a bigger meal!]