Warrior Fuel: Mexican Steak Stuffed Peppers

Its taco night! But…wait, no corn or flour, so what should we make to hold our taco toppings? Well, you can check out our recipe for the cheese taco shells, or get some veggies in by using a poblano pepper as your taco shell or taco boat as we like to call them. This is an easy 25 minute recipe.

INGREDIENTS

POBLANO PEPPERS

STRIP STEAK

ANY TOPPINGS YOU WANT ON YOUR TACO BOAT! We suggest….

cheddar cheese

guacamole or sliced avocados

sour cream

salsa or pico de gallo

taco sauce

RECIPE

Preheat the oven to 400 degrees. Cover a baking pan with tin foil.

Cut poblano peppers in half, scoop out any seeds and throw away. Place the pblano peppers open face down on the covered baking sheet and place in the oven for 10 minutes. After 10 minutes, flip them over and cook for another 10.

While the peppers are cooking, cut up the skirt steak into 1 inch pieces. Place on a hot skillet with preferred cooking oil and cook to your desired temperature. Drain and set aside.

Once the poblano peppers are completed cooking, place one on a plate open side up as your boat. Load a serving of the skirt steak into the pepper, and top with all your desired toppings. For a little crunch, we recommend adding pork rinds on top. Serve and enjoy!