Soft or Crispy Mini Pepper Taco's Paleo & Whole30

Soft or crispy? Which would you choose? These little peppers pack such a punch of flavor, they compliment the "taco meat" mixture soooo nicely.

I honestly can't decide if I like the crisp crunch of the fresh pepper taco or the delicate soft texture and robustness that the baked soft taco has. The good new with these is that you don't have to!

You may end up with extra filling depending on how many you make - which I think is a bonus. I am highly considering making taco stuffed peppers with some big bell peppers too. Topped with red onion, black olives, salsa and chunky guac?! What more could you want!!!
  • Package of mini peppers (halved)
  • 1lb ground turkey
  • 1 package of frozen riced cauliflower
  • 1/2 red onion (finely diced)
  • 2 tbsp Coconut aminos
  • Cayenne pepper (or chili powder for a more mild flavor)
  • Cumin
  • Fresh minced garlic or garlic powder
  • Salt 
  • Pepper
  • optional toppings - red onions, cilantro, black olives, salsa, pico and guac or fresh avocado mash 

  1. Prep peppers & Preheat the oven to 400F
  2. Saute finely diced red onion until it begins to caramelize. 
  3. Add turkey to red onions, add coconut aminos, and spices (adjust to taste) and brown the turkey. Drain excess liquid if necessary. 
  4. Add riced cauli to the taco meat and cook until rice is defrosted and most liquid has evaporated.  
  5. Let the taco meat mixture cool a bit before spooning into mini pepper taco shells, and add to a lined baking sheet (stop here for crispy ones & enjoy)
  6. Bake for 15min until the shells are soft but not mushy!
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