Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 4 large bell peppers
· 3-4 cups taco filling
· ¾ cup cheese, shredded, extra as desired
· ¾ cup tomato, chopped
· ¾ cup lettuce, chopped
· Coriander and lime for garnish
For taco filling:
· 1lb. ground beef or chicken
· Enchilada sauce to taste
· Taco seasoning to taste
· Mexican hot sauce to taste
Optional toppings:
· Cheddar or pepper jack cheese, shredded
· Sour cream or plain Greek yogurt
· Fresh coriander
· Jalapeños, sliced
· Fresh or leftover grilled/roasted/sautéed veggies
· Fresh avocado, chopped
· Guacamole
· Salsa verde
· Salsa
· Lime wedges
· Tortilla chips, crumbled for added crunch
Pre-heat oven to 200ºC. Choose your protein option for the taco filling and cook via preferred method; season the meat to your liking and cook on the stove until brown. Slice each bell pepper in half. Hollow out each half, removing stem and seeds. Lay peppers on a baking sheet and cook for eight to 10 minutes until al dente or for 10-15 minutes for softer peppers. Fill each pepper to the brim with your taco filling of choice and top with cheese. Bake for an additional 10 minutes, then pile mile-high with all your favourite taco toppings and enjoy!
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