Taco Stuffed Bell Peppers

 Low carb taco night. These look impressive and fun to eat.

 

 

 Ingredients:

6 colored bell peppers, medium to large 

1.5 pounds of ground beef

1 packet taco seasoning

3/4 cup water or follow package instructions

1 cup of Mexican or lime cilantro rice - already made 

1 1/2 cups shredded cheddar cheese (additional to top the peppers)

1 cup sour cream

1/2 cup salsa

Sliced pickled jalapenos  

Directions:

Remove the tops of the bell peppers and dice around the stem. Boil the bell peppers in a large pot of salted water for 10 minutes and drain well. 

Brown the ground beef, drain and add the taco seasonings and water and cook according to package directions. 

Ad a tablespoon or two of the rice in the bottom of each bell pepper.

In a large bowl mix the ground beef, cheddar cheese, sour cream and salsa, stir well.

Add the beef mixture into the peppers on top of the rice. Then top with additional cheddar cheese and a pickled jalapeno slice.

Bake for 20-25 minutes.