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.
Beef, Cheddar, and Pickle Taco Stuffed Peppers
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- 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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* 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.
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