Ingredients
- ½ pound lean ground beef I used 93% lean
- 26 mini bell peppers
- 6 tablespoons salsa
- 1 cup shredded reduced-fat Mexican cheese blend packed, 4 ounces
- ½ cup tomato diced
- ¼ cup green onion diced
- 1 large avocado diced
- Cilantro chopped, for garnish
Instructions
- Preheat your oven to 400°F. Heat a medium pan over medium-high heat and add the ground beef. Cook, breaking up meat into pieces, until no longer pink inside.
- Cut the stem off each pepper and cut in half lengthwise, removing the seeds and white flesh. Spray a baking sheet with cooking spray and arrange the peppers on it, cut sides up.
- Stir the salsa into the cooked beef and fill the peppers with the beef mixture. Sprinkle with the cheese.
- Bake until the cheese is melted, about 5-7 minutes.
- Sprinkle on the tomato, green onion, avocado, and cilantro.
- DEVOUR.
