If you're missing the flavors of tacos in your low carb lifestyle, it's not tough to re-create them. All you need to lose is the taco shell itself – and that's exactly what you get with the recipe below, where roasted bell peppers stand in for corn or flour tortillas.
The red pepper base is the perfect vessel for a combination of sautéed meat and tons of spice. Cumin, coriander and chipotle peppers unite with a touch of tomato paste for a rich filling that tastes like it's been simmering all day but in reality comes together in minutes for the perfect weeknight meal.
Low Carb Stuffed Peppers
4
15 minutes
30 minutes
45 minutes
2 red bell peppers, halved lengthwise
2 tablespoons lard, divided
1 pound ground beef
1 teaspoon salt
1 onion, minced
2 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1/4 cup tomato paste
1/4 cup water
2 tablespoons adobo sauce from a can of chipotle peppers
1 cup Mexican cheese blend
1 avocado, sliced
Preheat the oven to 350 degrees.
Place the bell pepper halves on a baking sheet and grease with half of the lard. Bake for 15 minutes.
Meanwhile, heat the remaining lard in a skillet over high heat. Add the beef, season with salt and cook until nicely browned. Remove and set aside, leaving the remaining fat in the pan.
Add the onion and sauté for 10 minutes, until slightly browned. Add the garlic and spices and cook until just fragrant, about 1 minute. Add the tomato paste, adobo sauce, water and cooked beef. Stir well to combine.
Remove the peppers from the oven and fill with the taco mixture. Top with the cheese and bake for an additional 10 minutes. Top with the sliced avocado and serve.