Mexican Stuffed Peppers
Easy and Delicious.
3 large green bell peppers, cut in half and seeded
1 lb 80/20 ground beef
1 can Rotel tomatos and green chilis
1 medium onion diced
1 pkg of Frozen Cauliflower Rice prepared
1/8 tsp Cayenne pepper
1 pkg Taco seasoning
2 tbsp olive oil
1-1/2 cups shredded Mexican blend cheese
Preheat oven to 350
Heat oil in skillet and add onions, cook until tender, add ground beef and brown.
Add all other ingredients except 1/2 cup of cheese.
Fill each Pepper half with mixture and place in baking dish. I use a 9x13 pyrex.
Bake for 20 min and cover tops with remaining 1/2 cup of cheese. Bake an additional 10-15 minutes.
Net carbs 8 Gm
Fat 46Gm
Protien 67Gm
Calories 743
Servings per recipe 6
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Oh wow, Kelly! This looks great!! I was just sitting here wondering what I was going to do with the bag of small peppers I have in the frig. This would be perfect!
I’ll probably have to revise and alter it a bit, since I don’t have big enough peppers to stuff and don’t have any cauliflower. But I do have shirataki rice that I can use in place of cauliflower.
Thanks!