- 4 Pure Flavor® Bell Peppers
- ¾ cup sliced Pure Flavor® Sangria Tomatoes
- 1 lb ground beef
- ½ cup of water
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp cornstarch
- ½ tsp ground cumin
- ½ tsp chili flakes
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp oregano
- ¾ cup shredded taco cheese
- 2 tbsp sour cream
- Lettuce, Scallions, Cilantro, Guacamole, etc for garnish
Step 1Place a large skillet on the stove over medium high heat. Add ground beef and brown, breaking up large chunks as it cooks. Once meat is cooked through drain all grease from the pan. Stir in water, onion powder, salt, chili powder, cornstarch, ground cumin, chili flakes, cayenne pepper, garlic powder and oregano. Continue to cook stirring occasionally until water has evaporated.
Step 2Remove from heat, set aside and let cool.
Step 3Light your BBQ. Preheat oven to 450°F. Half the bell peppers and remove the seeds. Place the pepper on your grill for a few minutes each side.
Step 4Remove pepper from the grill and place on an oven sheet skin side down. Fill the tacos with the taco meat. Top with the shredded cheese. Place in your oven for 10 minutes.
Step 5Remove from oven and top with sour cream and tomatoes.
Step 6Feel free to add additional toppings to your taco peppers!
Recipe by Rosemary Woods and John Alvarez, The Grand Cantina
Write a Review
The family really enjoyed this dish which I've added to my recipe collection to make again. I used mild Italian sausage because I had no ground beef and would do it again it was very tasty. I still used the spice amounts in the recipe except reduced the salt by half and will do that again when using Italian sausage. It was not too spicy and was enjoyed by everyone. Next time I'll double the recipe so there will be more leftovers for lunches. Thanks for sharing this recipe for us to enjoy!