INGREDIENTS

• olive oil

• 4 small bell peppers (my favs are yellow and orange)

• 1 pound ground beef (preferably ground bison)

• 1/2 cup finely chopped onion

• 5 minced garlic cloves (i love garlic)

• cumin, chili, garlic and onion powder (makes its own taco seasoning)

• 2 cups shredded Mexican blend cheese, divided

• 2/3 cup canned black beans, drained, rinsed

• 2 large avocados, pitted, peeled

• plain greek yogurt (used as a sour cream substitution)

• 2 cups shredded lettuce

• 2 tablespoons chopped fresh cilantro, optional

PREP

• preheat the oven to 300 degrees

• add olive oil to the pan to coat it

• slice in half and deseed the bell peppers

• place them inside a baking pan

• drizzle olive oil on the bell peppers

• add salt, pepper, garlic and onion powder to the bell peppers

• massage the spices and oil into each bell pepper

• place each bell pepper with the opening exposed and bake for 10-15 minutes.

• the key is to bake it until its has softened some.

• remove from oven and let it cool.

DIRECTIONS

• brown the bison meat in the skillet along with the garlic and onions.

• add 1/2 water with the taco seasoning. You can make your own seasoning OR use a taco seasoning packet. It is up to you.

• cook on low for approximately 10 minutes.

• drain any grease (if you have bison, it does not create grease)

LOAD THE BELL PEPPERS

• load each bell pepper with the beans, lettuce, meat chease, avocado and yogurt

• a good tip is to layer with the avocado, yogurt, lettuce, beans, meat and then cheese. It’s the best layered combo!

• once all the peppers are loaded, place the pan back in the oven for 15 minutes.

ENJOY!