Tacos. Minus the 'taco.' Though the taco shell was not missed. This meal was robust with flavor and hit the spot for my mexi-craving.
Taco Stuffed Bell Peppers:
2 lbs lean ground beef (grass-fed)
~ 1 tbls extra virgin olive oil
1 shallot, diced
1 garlic clove, diced
1 tomatillo, diced
Handful of cherry tomatoes, sliced in half
2 slices of lime
2 bell-peppers (I used yellow and red but any kind you like would work)
1 1/2 avocado, sliced
Ground cayenne pepper, ground chili powder, garlic sea salt, ground pepper, oregano and cumin.
In a large skillet, heat olive oil on low heat and add the minced garlic and shallot. Add in the beef and turn the heat to medium. While the meat is browning, add in the seasoning, juice from the two slices of lime, tomatilla and tomatoes. Allow the meat to cook thoroughly. Meanwhile, slice the bell peppers in half length-wise, place halves on a gently greased (with olive oil) baking sheet open face-up and heat the oven to 255 degrees. When the meat is cooked, stuff the peppers full and bake for about 20-30 minutes. Slice the avocado to be served on the side. There will be meat leftover, so do with it as you wish and/or use four bell peppers to serve more people.
Enjoy ( with preferred hot sauce ;))