Ingredients:

  • 1 lb mini sweet peppers, halved and seeded
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground beef
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 medium avocado, diced

Instructions:

  1. Place a skillet over medium-high heat. Add the ground beef and cook until fully browned. Drain excess grease.
  2. Stir taco seasoning and water into the beef. Simmer for 3-5 minutes until the liquid reduces to a thick glaze. Remove from heat.
  3. Preheat oven to 400°F (200°C). Toss halved mini bell peppers with olive oil and salt on a parchment-lined baking sheet.
  4. Spread peppers in a single layer and roast for 5-7 minutes to evaporate surface moisture.
  5. Remove pan from oven. Spoon the seasoned beef evenly across the roasted pepper slices and top with shredded cheese.
  6. Return to oven for 5 minutes, or broil for 2-3 minutes until the cheese is bubbling and golden-brown.
  7. Remove from oven and immediately top with diced avocado, red onion, and cilantro.