Spicy Tacos

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1 pound ground goat

2 tablespoons olive oil

1 onion diced

3 cloves garlic minced

1 jalapeño minced

2 teaspoons chili powder

1 teaspoon cumin

Salt to taste

Tortillas

Fresh cilantro chopped

Lime wedges

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Stuffed Peppers

1# meat

4 bell peppers (any color)

1 cup cooked rice

1 can black beans drained and rinsed

1 teaspoon paprika

1t cumin

1 cup shredded cheese

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Directions for Tacos:

1. Heat the Olive Oil: In a large skillet over medium heat, add olive oil. Allow it to heat for about one minute.

2. Cook Aromatics: Add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and jalapeño, cooking for an additional minute.

3. Brown the Goat: Add ground goat to the skillet. Cook for 6-8 minutes until browned, breaking it apart with a spatula.

4. Season the Mixture: Sprinkle in chili powder, cumin, and salt. Stir well to combine and cook for another 2-3 minutes.

5. Warm the Tortillas: In a separate pan, warm the tortillas over low heat for about 30 seconds on each side.

6. Assemble the Tacos: Fill each tortilla with the spicy goat mixture. Top with fresh cilantro and a squeeze of lime.

Directions for Stuffed Peppers:

7. Preheat to 375°F (190°C).

8. Prepare Bell Peppers: Cut the tops off the bell peppers and remove seeds. Set aside.

9. Cook Filling: In a skillet, brown ground goat over medium heat. Add cooked rice, black beans, cumin, paprika, salt, and pepper. Stir to combine and cook for 5 minutes.

10. Stuff Peppers: Fill each bell pepper with the ground goat mixture. Place the stuffed peppers upright in a baking dish.

11. Top with Cheese: Sprinkle shredded cheese on top of each stuffed pepper.

12. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.