Tuesday, August 7, 2018

Taco Tuesday Revamped

I am obsessed with Taco Tuesday. I'm pretty sure it's how my three-year-old knows what day of the week it is. Why do I love Taco Tuesday? The list goes on and on and on. I love having a set meal during the week that also has room for variety, I love that my kids get excited about building their own dinner (click here to learn more about making a DIY taco bar), I LOVE cheese, and I love that I can read my kids this awesome book to get them excited for dinner. I know that's a bounty of loves, but that's how infatuated I am with Taco Tuesday.




This week, when I was browsing vessel options for our weekly taco fest, I wanted something new and I was stumped. That's when I noticed that bell peppers were on sale and voila, taco stuffed peppers were born.


These peppers were a hit with everyone. They were super quick and easy to make, healthy, and had tons topping options.


The next time you are stumped with what to make for dinner, try this winner!


Taco Stuffed Peppers


Ingredients

1 Bag Frozen Cauliflower Rice
1/4 cup Enchilada sauce
3 Red Bell Peppers, split in half lengthwise and seeded
1 15 oz Can of Black Beans, rinsed
6 Scallions, chopped
1 cup Mexican blend cheese
Optional toppings: sour cream, salsa, gucamole, scallions, red onions, cilantro, hot sauce


Instructions

Preheat oven to 400. Pour cauliflower rice into an oven safe pan and combine with enchilada sauce. Cook for 15 minutes.
Meanwhile, coat a baking dish with nonstick spray. Add the peppers, skin side down and roast until they begin to soften, about 15 minutes.
Once the cauliflower rice is done, combine with beans, scallions, and 3/4 of the cheese. Stuff the peppers and top with the remaining cheese. Cover and bake in the oven for 20 minutes. Add toppings and enjoy!


Prep time: Cook time: 35 minutesYield: 6 Servings 



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Taco Tuesday Revamped

I am obsessed with Taco Tuesday. I'm pretty sure it's how my three-year-old knows what day of the week it is. Why do I love Taco Tu...