Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Celebrate the #1 man in your life with a Father’s Day fiesta.
Servings and Ingredients
|1||(8-oz.) pkg. sliced baby bella mushrooms|
|1||(1-lbs.) 93% lean ground beef|
|2 tbsp.||Hy-Vee 25%-less-sodium taco seasoning|
|1 lbs.||mini sweet bell peppers, sliced lengthwise and seeded|
|1 c.||Hy-Vee finely shredded Mexican cheese|
|1||ripe avocado, seeded, peeled, and chopped|
|¼ c.||Chobani Savor low-fat plain yogurt|
|1||jalapeno, seeded, optional|
|¼ c.||red onion, minced, for garnish|
|2 tbsp.||fresh cilantro, chopped, for garnish|
Things To Grab
- Large baking sheet
- Parchment paper
- Food processor or blender
- Large skillet
- Meat thermometer
In a large food processor, process mushrooms until finely chopped. Remove mushrooms from food processor; set aside.
In a large skillet over high heat, brown ground beef. Toss with taco seasoning and stir in mushrooms; remove from heat.
Place mini pepper halves on prepared baking sheet and stuff each pepper with beef and mushroom mixture. Top each pepper with cheese and bake for 15 minutes, or until meat is heated through and cheese has melted.
While peppers bake, make Avocado Cream: Add avocado, lime juice, and jalapeno (optional), to a food processor or blender. Process until smooth and creamy.
Once bell peppers are heated through (165 degrees), garnish with red onion, avocado cream, and cilantro. Serve immediately.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 80mg
- Sodium: 370mg
- Total Carbohydrates: 17g
- Protein: 32g
Erin Good, RD, Waukee, IA