These stuffed zucchinis with taco filling are super light, low-carb and make an excellent lunch or dinner recipe for a busy week!
Sauté bell pepper, onion, ½ t. salt and ¼ t. pepper in butter for 3-5 minutes over medium heat in a large pan.
Add ground meat, or tufu, and continue cooking for an additional 7-10 minutes.
*This recipe can easily be made vegan. Simply substitute 1 lb. of ground tofu for the meat and use your favorite vegan cheese blend!