Mexican Stuffed Peppers

I am not a huge fan of standard stuffed peppers but I needed to get creative with my meals so I didn't get bored in this keto lifestyle change. Taco meat is life on keto - it's an easy way to get protein/fat and great flavor. So why not mexican stuffed peppers!

You can make these one of two ways. Cutting the pepper in half (as seen above) or actually stuffing a pepper and baking upright (I did the latter)

INGREDIENTS

2 lb ground beef

4 peppers (any color you desire!)

1/4 chopped onion

2 garlic cloves

2 TB homemade taco seasoning

1/2 cup steamed riced cauliflower (I use the frozen bag and microwave)

1 1/2 cup shredded cheese of your choice (I love cheddar)

INSTRUCTIONS

• Cut bell peppers in half horizontally or core them and clean out the inside.

• Place face up on a greased 9x13 casserole dish

• Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain.

• Pop the steam bag of riced cauliflower in the microwave.

• Add taco seasoning and 2/3 cup of riced cauliflower. You may need to add a little water to thicken it up

• Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and the sauce thickens. If the sauce hasn’t reduced after 10 minutes continue to simmer until it does. 

• Scoop the ground beef mixture into the bell peppers.

• Sprinkle grated cheese on top.

• Bake for 20 min in a 350 degree oven

MACROS

CALORIES: 271

Net Carbs: 4 g

Fat: 18 g

Protein: 20 g

Delicious!!!