Taco Stuffed Mini Peppers

Ingredients:

1 pound mini sweet peppers
1 pound ground beef
10 ounces canned diced tomatoes with green chiles drained
8 ounces cream cheese room temperature
1 cup grated cheddar divided
1 cup grated Monterey jack divided
2 tablespoons taco seasoning
2 tablespoons hot sauce
2 tablespoons chopped cilantro

Directions:

Preheat oven to 350 degrees.

Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9×13 baking dish, cut side up.

Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.

Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.

Spoon the mixture evenly between the peppers.

Top with the remaining cheese.

Bake for 10 minutes to warm everything through.

Sprinkle with cilantro before serving.

Servings: 1 pepper

Nutritional Information: Calories: 319, Fat: 26g, Carbohydrates: 8g, Fiber: 2g, Protein: 22g