preview:These Taco Stuffed Mini Peppers make an ideal appetizer or healthy kid-sized snack. Little bites filled with taco meat and cheese, topped with avocado cream.
½large avocado or 1 small avocado,skin and seed removed
juice of ½ lime
1clovegarlic
¼cupolive oil
1 ½teaspoonsapple cider vinegar or white wine vinegar
pinch of salt
Instructions
Heat oven to 350°F. Line a baking sheet with parchment paper for easy clean-up.
Slice ⅓ of the more curved side of each pepper off (so that they will sit nicely on a plate). Finely chop the third that you sliced off and reserve for later. You'll be adding this into the meat mixture.
Seed the peppers.
Heat a skillet over medium-high heat. Cook the ground meat and reserved peppers for 5 -7 minutes or until meat is browned. Drain if necessary. Stir in the taco seasoning mix.
Mix the cornstarch and water in a separate small bowl and add to the meat mixture. Cook for an additional 8 to 10 minutes. Cool slightly.
Fill each pepper with the taco meat mixture and place on the prepared baking sheet. Bake for 5 minutes.
While peppers are baking, make the Avocado Cream. Put all ingredients in a food processor and pulse until smooth.
Remove peppers from oven and top with shredded cheese. Return to oven for 1 - 2 minutes to melt the cheese.
Place on serving platter and drizzle with Avocado Cream.