By Gina Grad
January 28, 2019
So it’s taco night for everybody else and you’re sitting there all depressed because you can’t join in on everyone’s favorite Mexican food. 

Never fear! For I have great news!

Roasted stuffed peppers are a delicious vessel for taco meat and toppings PLUS there’s a healthy surprise in there that no one - and I mean NO ONE - will even know is in there. (More on that below)...

I found a great recipe on Spend with Pennies and I only changed a thing or two because it’s great.


When it comes to the first step - cutting the peppers - you can go a couple of ways: You can either cut them down the middle (stem to bottom) so you have two halves OR you can simply cut the top off and stuff the full pepper. Dealer’s choice!

Then brown the meat (ground beef, turkey, pork - whatever!) and drain whatever you need to after it’s cooked.

Add your diced onions (I like to cook these until they’re well done), cooked riced cauliflower (THAT’S the secret ingredient! Literally no one will know it’s in there - BOOM! Secret veggies!), chili powder, cumin, diced tomatoes (you can use Ro-Tel so it has chilis in there) enchilada sauce.

Simmer 2-3 minutes.
Now it’s time to spoon the mixture into the peppers and cover with shredded cheese. 
Pop the greased baking sheet or casserole dish with all the delicious peppers into the oven at 375 for about a half hour.

You’ll know the peppers will are done when they’re soft with a little char and the cheese is bubbly and melted.

Let them sit for a few minutes so you don’t take two layers of skin off in your mouth and then enjoy with a dollop of sour cream and guac or on their own!