Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: easy
PAM® Avocado Oil Cooking Spray Pump
4 small bell peppers
1 pound ground beef (80% lean)
1/2 cup finely chopped onion
1 pouch (8 oz each) Frontera® Ground Beef Taco Skillet Sauce
2 cups shredded Mexican blend cheese, divided
2/3 cup canned black beans, drained, rinsed
2 large avocados, pitted, peeled
1 pouch (4.5 oz each) Frontera® Original Guacamole Mix
2 cups shredded lettuce
1 small tomato, chopped
2 tablespoons chopped fresh cilantro, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 214 mg | 21% |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 60 mg | 20% |
| Total Fat | 19 g | 30% |
| Iron | 2 mg | 10% |
| Calories | 304 kcal | 15% |
| Sodium | 550 mg | 23% |
| Protein | 19 g | 37% |
| Saturated Fat | 8 g | 40% |
| Sugars | 6 g | 1% |
| Vitamin C | 82 mg | 137% |
Preheat oven to 375°F. Spray 9x13-inch baking dish with avocado oil spray.
Cut peppers in half through the stem and remove the seeds. Place cut side down in baking dish and bake 15 minutes.
Brown ground beef with onion in a large skillet over medium heat; drain. Stir in taco skillet sauce and cook until hot. Stir in 1 cup cheese and black beans.
Remove peppers from oven and stuff with ground beef mixture. Top with remaining 1 cup cheese. Bake 10 minutes, until cheese is melted and peppers are tender.
Meanwhile, prepare guacamole mix according to package directions. Serve peppers topped with lettuce, tomato, 2 tablespoons guacamole and cilantro.
Wrap leftover guacamole with plastic wrap pressed on the surface to help prevent browning
Taco Stuffed Peppers
