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–+ servings

keto Mexican/Spanish Stuffed Peppers

A nice alternative to standard stuffed peppers you can make them with a Mexican flair. They can also be prepared ahead of time, covered and refrigerated for up to 24 hours before baking but add 5-10 minutes to the bake time. If you do prepare ahead, be sure to let the beef mixture cool before filling the peppers. Sided with Mexican Brussels and Chorizo.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Basics, Main Dish
Ingredients Method Notes

Ingredients
  

  • 4 red bell peppers you can also use green or yellow or orange
  • 1 lb grass fed ground beef you can use pork, chicken or lamb as well
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 can 15 oz organic diced tomatoes
  • 1 jalapeno minced seeds removed
  • 1 can 15 oz enchilada sauce divided (or make your own)
  • 2 cups cauliflower rice
  • 2 cups raw cheddar cheese

Method
 

  1. Preheat oven to 375°F.
  2. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
  3. Brown ground beef with onion. when almost done add garlic and cook until fragrant about 1 minute.
  4. Stir in chili powder, cumin, diced tomatoes, jalapeno and ⅔ cup of the enchilada sauce. Let simmer 5 minutes, remove from heat and stir in raw cauliflower rice.
  5. Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
  6. Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
  7. You can top with your favorite taco toppings, salsa, avocado, sour cream and enjoy.

Notes

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