Thursday, May 7, 2015

mini taco-stuffed peppers... 40 minutes

the goods:

1 pound ground beef
1 package taco seasoning mix
3/4 cup water
1 bag of mini bell peppers
1 cup shredded sharp cheddar cheese

cilantro cream sauce:
1/2 cup sour cream
1/2 cup fresh cilantro
1/2 teaspoon minced garlic
2 tablespoons fresh lime juice

Preheat oven to 350 degrees. Slice 1/3 of the peppers off lengthwise (peppers naturally have one side that is straighter than the other, when slicing off the tops, try and see what side it sits best on before you slice). Seed the peppers. Take the tops you sliced off and dice them up.
In a large skillet, cook beef and diced peppers over medium-high heat 5-7 minutes, breaking up beef as you cook. Drain meat and add taco seasoning and water. Cook over medium heat 5-10 minutes, stirring occasionally. Let mixture cool slightly. Fill each pepper as full as possible with the beef mixture and place on a rimmed baking sheet. Bake peppers for 13-15 minutes.
While peppers are baking, make the cilantro cream sauce. In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the fridge until ready to serve.
Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Drizzle with cilantro cream sauce and serve!

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