Mini Pepper Boats

Serves: 4 – 6 people | Prep Time: 20 minutes | Cook Time: 10 minutes

Ingredients:

• 1lb Topline Farms™ Mini Sweet Peppers, halved and deseeded

Guacamole-Filled Boats:

• 2 ripe avocados

• Juice of ½ lime

• ¼ cup red onion, finely chopped

• 2 Roma tomatoes, finely chopped

• 2 tbsp fresh cilantro, chopped

• Salt, to taste

• Queso fresco or feta, crumbled (optional)

Taco-Stuffed Boats:

• ½ lb lean ground beef

• 1 tbsp taco seasoning

• ¼ cup onion, finely diced

• ¾ cup Tex-Mex shredded cheese blend

• 1 tbsp olive oil

• Green onions or cilantro for garnish

Instructions:

1. Prep the Peppers

   
   

   Slice the mini peppers in half lengthwise and remove seeds. Place on a baking sheet.

2. Make the Guacamole

   
   

   In a bowl, mash the avocados with lime juice. Stir in red onion, tomato, cilantro, and a pinch of salt. Spoon into half of the pepper halves. Top with crumbled queso fresco, if using. Chill until serving.

   
   

3. Cook the Taco Meat

   
   

   Heat olive oil in a skillet over medium. Sauté onions for 2 minutes, then add the ground beef and taco seasoning. Cook until browned and well-seasoned.

4. Assemble the Taco Boats

   
   

   Fill the remaining pepper halves with the taco mixture. Sprinkle generously with shredded Tex-Mex cheese. Roast at 400°F (200°C) for about 10 minutes, or until the cheese is golden and bubbling.

5. Serve and Enjoy

   
   

   Arrange on a large platter. Garnish taco boats with green onions or cilantro. Serve with lime wedges and enjoy while warm!