Paleo Mini Taco Nacho Party Peppers

Main Ingredients

1520 Mini sweet peppers, cut in half lengthwise

1 cup Pico de Gallo

1 lb Ground beef, grass-fed preferred

1 Onion, small, diced

0.50 cup Tomato sauce

23 tbsp Taco seasoning (see my recipe below)

Avocado Sauce

0.50 Avocado, pitted

0.50 cup Cilantro, fresh

0.50 Jalapeño pepper, seeded

0.25 cup Paleo mayo

0.25 cup Water

2 tbsp Lime juice

1 Garlic clove,

0.50 tsp Salt

Taco Seasoning (or use your favorite)

1 tbsp Chili powder

1 tsp Salt

1 tsp Ground black pepper

1 tsp Oregano

1 tsp Thyme

1.50 tsp Cumin

0.50 tsp Paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Red pepper flakes (adjust to taste)

Slice mini sweet peppers lengthwise in half and remove seeds. Grill (medium high direct heat, about 10 minutes, turning once) or bake in oven (10-12 minutes at 400ºF). Set aside.

For the taco meat mixture, add 2 tablespoons of fat (coconut oil, olive oil, etc.) in a skillet over medium heat. Add diced onion and saute 3-4 minutes, then add ground beef – cook until meat is browned. Add Taco Seasoning and the 1/2 cup of tomato sauce. Simmer for about 5 minutes stirring occasionally. Remove from heat.

Add all the Avocado Sauce ingredients listed above to a blender or food processor. Blend until smooth.

Spoon taco meat into cooked sweet pepper halves. Top each with a little of the Pico de Gallo. Garnish with olives, green onions, chopped cilantro –whatever you like. Finish with a drizzle of the Avocado Sauce.

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Paleo Mini Taco Nacho Party Peppers