Ingredients

The following ingredients have 32 Servings
  • 1 lb ground chicken or turkey
  • 3 tbsp homemade Taco Seasoning Mix (or 1 pkg. store bought)
  • 1/2 cup water
  • 1 tsp cornstarch
  • 16 mini peppers
  • 1 cup shredded cheese of your choice
  • 1 cup loosely packed cilantro
  • 1/2 large avocado or 1 small avocado, (skin and seed removed)
  • juice of 1/2 lime
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 1/2 teaspoons apple cider vinegar or white wine vinegar
  • pinch of salt

Instruction

  • Heat oven to 350°F. Line a baking sheet with parchment paper for easy clean-up.
  • Slice 1/3 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.