Taco-Stuffed Peppers
Spanish Coleslaw
Ingredients
- 2½ lb ground beef
- 1 (16-oz) container refrigerated salsa
- 2 tsp ground cumin
- 6 bell peppers (any color), halved lengthwise and seeded
Instructions
- Preheat oven to 350°F.
- Cook ground beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet.
- Stir in salsa and cumin. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid is almost evaporated.
- Place peppers, cut sides up, in a large baking dish. Fill peppers with beef mixture.
- Bake 20 minutes or until peppers are tender. Serve 2 pepper halves per person.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1 tsp honey
- 1 (10-oz) pkg angel hair coleslaw mix
- 1 (2.25-oz) can sliced black olives, drained
- 4 Roma tomatoes, chopped
- 2 jalapeño peppers, seeded and minced
- ¼ red onion, thinly sliced
Side Dish Instructions
- Whisk together oil, vinegar and honey in a large bowl.
- Add coleslaw, olives, tomatoes, jalapeños and onion; toss. Season with salt and pepper to taste.
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