Beef, Cheddar, and Pickle Taco Stuffed Peppers

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304 CALORIES 12g CARBS 11g FAT 42g PROTEIN
7
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™)
(8 PointsPlus®)

Although I am a bit embarassed to admit it, one of my all time favorite meals is American style ground beef tacos topped with pickles and cheddar cheese. As a kid, my Mom made these delicious tacos from a box about once a month and our favorite topping was pickles. When my Mexican husband saw this for the first time, he couldn't believe his eyes, but he has since come to the dark side even though he doesn't consider them tacos. Lately I have been trying to eat less carbs, so I decided to take my favorite gringo tacos and stuff them into bell peppers instead of tortillas. I also made my own homemade taco seasoning instead of using the store bought stuff.

Since these freeze well, I would recommend making up a big batch and freezing any leftovers. You will be happy to have them for a quick lunch or dinner.

The Recipe
Beef, Cheddar, and Pickle Taco Stuffed Peppers

Beef, Cheddar, and Pickle Taco Stuffed Peppers

PREP TIME: 5 Min
COOK TIME: 30 Min
TOTAL TIME: 35 Min
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Ingredients

US METRICS
  • 4 U green bell peppers
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tbsp. paprika
  • 1/2 tbsp oregano
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp. cayenne pepper
  • 1.33 lbs 95% lean ground beef
  • 1/3 cup water
  • 1/2 tbsp cornstarch (or arrowroot)
  • 1 cup reduced fat shredded cheddar cheese
  • 1/2 cup dill pickles, chopped

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Instructions

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1

Preheat the oven to 400 degrees. Cut off the top of the peppers and remove seeds. Place on a baking sheet covered in foil and place in oven. Cook peppers for 10-15 minutes until beginning to soften.

2

Meanwhile, mix together the chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, pepper, and cayenne to create the taco seasoning.

3

Brown the beef in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step. Diced onions, diced red and yellow peppers, or diced zucchini would be delicious.

4

Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.

5

Sprinkle a bit of cheese into the bottom of each pepper. Fill with taco meat. Top with dill pickles and more cheese.

6

Return to oven and cook for 10 minutes or until cheese bubbles.

Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 304
Calories from Fat 28
% Daily Value *
Total Fat 11g
16%
Saturated Fat 5g
24%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 101mg
34%
Sodium 806mg
35%
Total Carbohydrate 12g
4%
Dietary Fiber 4g
15%
Sugars 4g
Protein 42g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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