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.
- 4 Bell peppers mix of red, orange, or yellow
- ½ cup of Bell pepper any color, finely diced
- 1 tablespoon Olive oil
- 1 cup Yellow onion diced
- ½ cup Bell peppers diced
- 1.5 pounds Ground beef
- ¼ cup Water
- 3 tablespoons Homemade taco seasoning
- 14.5 ounces Diced tomatoes and green chilies drained
- 2 cups Shredded cheddar cheese divided
- 1 cup Cauliflower rice
Preheat oven to 375 degrees F.
In a large skillet over medium high heat add olive oil, onion, and bell peppers. Cook for 5 minutes until tender. Set aside.
Place ground beef in the skillet and cook for approximately 7-10 minutes until fully cooked.
Drain grease and add ¼ cup of water and homemade taco seasoning. Stir so that meat is fully coated and continue to cook until the liquid has absorbed into the ground beef. Set the meat aside.
In a large bowl combine cooked meat and vegetables, as well as diced tomatoes and chilies, 1 cup of shredded cheese, and cauliflower rice. Stir until thoroughly mixed.
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.
Stuff the peppers with meat mixture and top with remaining cheese.
Cover casserole dish and place in oven to bake for 20-30 minutes, or until bell peppers are tender.
Serving: 1stuffed pepper half | Calories: 395kcal | Carbohydrates: 10g | Protein: 23g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 467mg | Potassium: 607mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2845IU | Vitamin C: 115.7mg | Calcium: 256mg | Iron: 3.2mg