Ground beef is, by far, my favorite meat. In a typical week I’ll buy a pound of quality beef (pasture centered or grass-fed) from Whole Foods and divide it into 4 or 5 meals. And while I’ve really been loving meatballs over quinoa pasta and marinara sauce recently, this past week I wanted to switch it up.

Tacos. I wanted tacos.

But I also wanted to stick with a mostly plant-based meal that would also be gluten free and dairy free (two things I’ve been doing my best to avoid recently as it turns out I feel soooo much better without them)! The problem – my favorite ground beef tacos involve flour tortillas and piles of cheese. What’s a girl to do?

I decided to opt for a new taco variation, taco stuffed peppers. By choosing a new taco variation I hadn’t tried before, I thought I’d be more satisfied and feel less bummed about the lack of cheese on my taco plate.

And it worked! These tacos are flavorful and loaded with protein, vitamins, and healthy fats. I chose to add some plant-based protein in the form of black beans to boost the nutrient and fiber content of this meal even further, as well as stretch my pound of beef (because seriously, high quality beef gets expensive)!

Taco Stuffed Peppers – (makes 4-6 servings)

  • 1 pound grass-fed beef (or as local and humanely raised as you can find/afford)
  • 1 can black beans, drained and rinsed
  • 1 packet organic taco seasoning
  • 1/3 c. water
  • 2-3 large bell peppers (any color, organic is best)
  • 1 bunch cilantro
  • 3/4 c. frozen organic sweet corn, thawed
  • 2 c. pico de gallo (I used store bought, but you can make your own!)
  • guacamole (again, I used store bought, but you can make your own or use simple avocado slices)

To prepare: In a large skillet, cook the beef over medium heat until done (only a little pink might remain). Add in the black beans, taco seasoning, and water (more or less water as needed). Stir until the seasoning is fully incorporated, then remove from heat and set aside. Prep the veggies by slicing the peppers into halves and removing the seeds. Chop the cilantro and make the pico or guac if you opted for homemade (I think homemade is preferable, but store-bought is good if you are in a time crunch or really just want a healthy, quick, and easy dinner). Assemble the tacos by filling each pepper half with the beef/bean mixture, and topping with a generous amount of cilantro, followed by corn, pico de gallo, and a dollop of guacamole or several avocado slices.

If you’d like to amp up the produce in this meal a bit more, enjoy your taco pepper with a side of steamed broccoli or mixed greens. After all, there’s no such thing as too many veggies!


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Be well 🙂

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