Sriracha Beef Taco Stuffed Peppers
Bell peppers stuffed with a mix of beef and black beans flavored with spicy sriracha sauce and topped with shredded cheese for a gluten free and relatively low carb dinner that bakes on one sheet pan for easy clean-up.
Servings: 6 peppers
Ingredients
- 4 bell peppers, halved and seeded
- 2 tablespoons olive oil, divided
- 1 jalapeno pepper, seeded and diced
- ½ cup chopped yellow or white onion
- 1 pound lean ground beef
- ½ teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ cup water
- ¼ cup sriracha sauce
- 1 15-oz can black beans
- 2 cups shredded Mexican blend cheese, divided
Instructions
- Preheat oven to 425 degrees
- Line a baking sheet with aluminum foil, and spread 1 tablespoon olive oil on sheet and on bottoms and sides of peppers. Place peppers, cut sides up, on baking sheet, and set aside
- Saute onions and jalapeno peppers in 1 tablespoon olive oil on medium high heat until slightly soft
- Add ground beef, cook until brown, and add seasonings
- Stir in water and sriracha sauce, then stir in black beans and 1/2 cup cheese, and remove from heat
- Fill peppers with meat mixture, bake for 10 minutes, or until peppers are slightly soft, then top with remaining 1 1/2 cups cheese, and bake until cheese is melted.
- Top with chopped cilantro, if desired
Nutrition
Calories: 200kcal