Chipotle Taco Stuffed Peppers

Ingredients

• 1 tbsp beef tallow

• 1 1/2 lb grass-fed ground beef

• 4 chipotle peppers in adobo + 1 tbsp adobo sauce

• 1 tbsp taco seasoning

• 3 cloves garlic

• 1 Roma tomato, diced

• 1/2 cup bone broth

• 1 medium onion, diced

• 3 large bell peppers, cut in half and membranes removed (See Note)

• 2 oz raw cheddar cheese, shredded

• 1 tbsp fresh oregano, chopped

Instructions

1. Preheat your oven to 375º.

2. In a food processor combine chipotle peppers, adobo, taco seasoning, garlic, tomato, and bone broth and blend until smooth. Set aside.

3. Place bell peppers cut side up in a baking dish. Bake in the oven for 10-15 minutes until they soften slightly.

4. Heat a large pan over medium heat. Add beef tallow. Once hot, add the ground beef, breaking up with a spoon as it browns. Once browned, add diced onion, and saute for 3-5 minutes until the onion softens.

5. Pour in the chipotle sauce and bring to a gentle simmer. Remove from heat and spoon into your bell peppers, flattening the tops to fit all the ground beef. Sprinkle with shredded cheese,

6. Return the pan to the oven and bake for 15-20 minutes, until the cheese is melted and the sauce is bubbling.

7. Remove from the oven and sprinkle with chopped oregano. Add taco toppings of your choice such as sour cream/greek yogurt, hot sauce, salsa, or guacamole.

Servings: 6 Time: 45 minutes Calories: 273 Protein: 19g Carbs: 7g Fat: 18g

NOTE: slice the peppers from the bottom to the stem, leaving the stem intact. This will help keep the chipotle filling inside the bell pepper.

MEAL PREP TIP: For best freezer results, stop after step 5 but do not add the cheese. Allow to cool and store in an airtight container in the freezer for up to 3 months. When ready to make, thaw in the freezer over night. Preheat your oven to 375º. Sprinkle the bell peppers with cheese and cook according to the above instructions. Prepared stuffed peppers will last in the fridge for 5 days.