Mexican Stuffed Pepper

Mexican Stuffed Peppers is a low carb (keto) dinner recipe of seasoned beef, cauliflower rice, and cheese, baked in bright bell peppers.

Course Main

Cuisine American

Keyword Easy Mexican stuffed peppers, stuffed peppers, Taco-stuffed bell peppers, Tex-Mex stuffed peppers

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 376kcal

Cook the Spanish rice according to package instructions.
Preheat oven to 375 degrees F.
Cut 4 bell peppers in half lengthwise and remove seed and ribs. Please the peppers in a casserole dish and fill with enough water to cover the botter.
In a large skillet over medium high heat add olive oil,chopped onions, and ground beef. Cook until the beef is browned. Approximately 5-7 minutes.
Drain grease and add the taco seasoning and diced tomatoes and green chilies. Stir so that meat is fully coated and simmer for 2-3 minutes.
In a large bowl combine cooked meat, cooke daspanish rice, black beans, corn, and 1 cup of shredded cheese. Stir until thoroughly mixed.
Spoon the beef and rice mixture into each bell pepper half pressing it down slightly. Sprinkle the remaining cheese on top.
Cover casserole dish and place in oven to bake for 20-30 minutes, or until bell peppers are tender.
Remove from the oven and let cool for 5 minutes before serving.