Taco-Stuffed Peppers

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 1 Lime, Juice of
  • 1/2 Onion
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1 tsp Chili powder
  • 4 Peppers, large
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Monterey jack or pepper jack cheese

Found on reluctantentertainer.com

Ingredients

• 4 large peppers, any color, sliced in half length-wise and de-seeded
• 2 Tbsp. olive oil
• 1/2 onion
• 1 pound ground pork, beef (I used ground turkey)
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• Juice of 1 lime
• 1 cup freshly grated Monterey Jack or pepper Jack cheese
• Toppings: sour cream and cilantro

Directions

• Preheat your oven to 400 degrees. Place the peppers on the baking sheet, cut sides facing up and bake until tender, 15-20 minutes. Meanwhile, in a large saute pan, heat the olive oil over medium heat. Add the oniona nd cook until soft, 3-4 minutes. Add the meat and cook until browned and cooked through, 5-6 mintues. Drain off the fat; season with chili powder, cumin, oregano, salt, and juice of lime. Remove the peppers from the oven. Switch the heat over to BROIL. Divide the meat into each pepper; sprinkle with cheese. Broil 3-5 minutes until cheese is melted on top! Serve with sour cream and fresh chopped cilantro!