I’m not the biggest recipe girl. They kind of stress me out. You have to buy strange ingredients and then you only use a teaspoon while the rest goes to waste. Then, you have to get 364 measuring cups dirty. Then you have to wash it and put it all away.
However, I do feel pretty comfortable making up my own recipes. Which is what I did with this.
But first, a little background...
Mike would, if given the choice, eat tacos every single day. And, because I don’t cook tacos nightly, he is single-handedly responsible for keeping Chipotle in business. I however, am not really a taco girl. They're fine, but well, I would rather have lasagna.
So, the other night I decided to make a variation on the beloved taco….
Taco Stuffed Peppers
*use your best judgement for quantity*
peppers (any colors)
salt & pepper
hot sauce, salsa, guacamole, sour cream
- Pre-heat oven to 350.
- Cut the tops off your peppers and set them aside. You can also trim the bottoms (slightly) to help them stand up straight.
- Remove the seeds from the peppers.
- Bake the empty peppers in the oven for 15 minutes. Take them out and let them cool.
- In one pan, brown the ground chicken. Then add the taco seasoning with water (follow the seasoning’s directions).
- Chop up the onions, mushrooms and the tops and bottoms of the peppers into small pieces.
- In a second pan, over medium heat, cook the peppers and onions until they onions are clear (about 15 minutes).
- Add the mushrooms to the peppers and onions and cook for a few more minutes.
- At the very end add the spinach and cook until it is wilted.
- Remove the mixture from heat and spoon it into the peppers. (If you have extra it’s great over a salad or in a wrap).
- Top the peppers with cheese and baked in the oven for 15 minutes.
- Garnish with your favorite taco toppings…salsa, hot sauce, guacamole, sour cream.
- They’re great leftover too!