TACO STUFFED PEPPERS

A cast iron skillet recipe!! Initial cook is on the stove, then throw the pan directly in the oven to melt the cheese! This dish is a flavorful way to get in some extra veggies. Your family will love it! ENJOY!

Yields 4 servings

Ingredients:

2 green bell peppers (or color of your choice)
1 cup Pico De Gallo
1 package frozen cauliflower rice
1 lb. ground beef
1 cup shredded cheddar jack cheese
Olive oil
Taco seasoning
Dried or fresh cilantro (optional)
Salt & pepper

Directions:

Preheat oven to 425 degrees.
Prepare a baking sheet with parchment paper.
Slice bell peppers in 1/2 from top to bottom through the stem. Carefully remove the seeds, veins, and stem from each piece. Drizzle or spray each piece with olive oil and sprinkle with salt & pepper. Place cut side down on the baking sheet.
Roast on middle rack until blistered – about 15 minutes. Then, remove from oven and carefully flip each half over. Set aside.
On the stove, heat up a cast iron skillet (or other oven-safe pan) and add olive oil, then the frozen cauliflower rice. Sprinkle with salt & pepper and cilantro (if desired) to taste. Cook until it starts to soften – about 5 minutes
Create a well in the center of the pan and place the ground beef in the well. Season the beef with your favorite taco seasoning and salt & pepper to taste. Break up meat until almost browned – about 8 minutes.
Add pico de gallo and mix until combined. Cook until most of the juice has evaporated – about 10 minutes.
Using a spatula, move the filling to one side of the pan to create an empty spot and place a pepper half in the pan. Scoop filling into the pepper. Continue around the pan until all 4 pepper halves are in the pan and filled. Be sure to use all the filling.
Top each pepper with cheese.
Bake at 425 degrees for 5-10 minutes until the cheese is just the way you like it and ENJOY!