Whole30 Bell Pepper Taco Bowls
- 4 whole 4 whole 4 whole Bell Pepper, Halved and Seeds Removed
- 1 lb 1 lb 1 lb Ground Beef
- 1 Tbsp 1 Tbsp 1 Tbsp Avocado Oil
- 0.5 cup 0.5 cup 0.5 cup Tomato Sauce, or 1/3 cup water
- 2 Tbsp 2 Tbsp 2 Tbsp Primal Palate Taco Seasoning
- Preheat the oven to 350 degrees F
- Cut four bell peppers in half lengthwise (cut the stem in half) and set aside.
- Add a tablespoon of avocado oil or animal fat to a cast iron pan. If not using a cast iron pan take out a sheet pan and add foil or Silpat and cook the beef in whatever pan you enjoy.
- Once the beef is browned add two tablespoons or a packet of taco seasoning, smelling the spices before adding, with 1/2 a cup of tomato sauce or 1/3 cup of water and stir. Let simmer for 2-3 minutes, taking deep inhales of the spicy flavor as your stir, then turn off the heat and grab your bell peppers and the board you cut them on.
- Spoon the taco meat into the bell pepper shells, filling them as much as possible. All of it should fit into the shells but if there's any extra meat remove it so it doesn't get overcooked in the pan. Any extra can be used in a small salad later.
- Add a little more oil to the pan if there is not already enough in it and place the bell peppers back into the pan.
- Bake for ten minutes and then remove from the oven. If you're going to cook your onions go ahead and thinly slice them then cook them in the pan after removing the peppers. If you don't want the pan flavors feel free to cook them separately.
Add any toppings you love and bliss out over taco bowls. Tomato sauce simmered into the meat is how I grew up and it is delicious. You get an extra tomato flavor infused into the meat and it thickens the sauce
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