After a long day with Zoom meetings sprinkled throughout for everybody (which is, I’ll go ahead ahead and tell you as a 100% biased mama, super cute for Kindergarten) the last thing I want to do is cook a complicated meal. Is “Zoom fatigue” an official thing yet? Just me?
Anyway, who doesn’t love all forms of tacos? Whether you’re reducing carbs, going full Keto, or you’re like me and just love peppers, this really easy taco recipe is just what your taco repertoire needs. ~Robin
A poblano is a really large, slightly sweet pepper, especially once it’s roasted so you’re not going to get a ton of heat, but they can still have a little heat once roasted. It’s a good idea to use gloves when you’re handling them raw. In this case, since the meat will be cooked and you’ll just be heating everything together, you’re going to roast the peppers first.
Here’s what you’ll need:
- 4 poblano peppers
- 1 lb. lean ground beef (97% fat free)
- 1 packet of your favorite taco seasoning
- 1.5 avocados
- 3 oz. low fat Colby Jack or Mexi-blend cheese (I prefer Colby Jack because its flavor is a little bolder)
- Pam cooking spray
- Preheat the oven to 400°F.
- Wash and cut the peppers in half length-wise so you have two pretty equal halves. Remove the stem from whichever side it ends up on.
- Place the halves open side down in an oven-safe skillet, spraying the top of the peppers with cooking spray well.
- Cook for 15 – 20 minutes or until the skin of the peppers begins to blister quite a bit.
- Remove skillet from the oven carefully and set aside.
- On medium heat in a separate skillet, cook your beef, seasoning with taco seasoning using instructions on the seasoning packet.
- Flip the peppers over in the oven-safe skillet so they’re open on top. The spoon in about 1/8 of the beef into each pepper half. They may flatten a little but they’ll still hold the contents.
- Wash, then cut your avocado in half, lengthwise. Remove the pit. Then cube in about ½” sized cubes.
- Sprinkle the avocado chunks across the tacos fairly evenly.
- Finally, sprinkle with your cheese evenly and return to the oven.
- You’re just going to roast these again until they’re heated through well and the cheese is nice and melted – around 8-10 minutes but keep an eye on them.
- Serve with your favorite salsa.
WW info: Makes 8 poblano tacos – On Green, Blue, or Purple: 1 taco = 3 points; 2 = 7 points; 3 = 10 points.