Ground Pork Taco Meat (see below)
4 medium sized peppers, tops trimmed, cored and seeds removed
1 cup of Mexican style cheese
Heat oven to 400F.
Clean peppers; remove tops, trim the interior and remove seeds.
You will be left with the perfect cup.
Pork Taco Meat Ingredients
1 lb ground pork
1 large clove garlic, minced
2 tbsp chili powder
1 tbsp paprika
1 tspn cumin
Salt and pepper to taste
1/2 cup of tepid water
Further instructions can be found here.
Once taco meat is complete, fill the pepper cups to the top with mixture. Then place on a baking sheet.
Top with cheese then bake for 35 minutes, till cheese is bubbling and brown.
Done! Top with your favorite toppings..sour cream, guacamole or just eat as they are. They are so good. The peppers not only keep the carb count down, but they’re sweet and add a new dimension to the savory taco meat. Also if you stick to the timeframe, you will have a bit of a fresh bite texture. (this is one of my favorites!)
This is a low carb recipe.
- 4 medium zucchini
- 1 pound lean grass fed ground beef
- 1 medium onion, chopped
- 1 stalk organic celery, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons nut free pesto (made ahead)
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup Romano Cheese
- 1 cup marinara sauce (made ahead)
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons of extra virgin olive oil
Pre-heat oven 375F.
Make the marinara sauce ahead of time. Shown here in a skillet. While the sauce is simmering on low start on the rest of the dish.
To Prep Zucchini
Scrub clean. Half each zucchini lengthwise. Hollow each seeded half with a spoon. Chop the centers, and set aside. They will be used in the meat mixture.
Place the zucchini halves, face up, on a baking sheet, and place in the lowest rack of the oven and bake for 6 minutes.
Take them from the oven and set aside to cool till they are to be used.
For the Stuffing:
In a large skillet heat up the oil to sauté the onions with garlic, then add the zucchini centers and celery. Cook through until the onions are translucent.
Add beef. With wooden spoon chop up the ground beef into smaller pieces. Cook beef through till browned.
Add pesto, and mix in with grated cheese.
Fill each zucchini half with meat mixture.
Place on baking sheet.
Top with a spoonful of sauce and a sprinkle of mozzarella cheese.
Bake, uncovered, for 35 minutes or until the zucchini is fork tender.