Keto Mexican Stuffed Peppers
Keto Mexican Stuffed Peppers
Course: Dinner, MainCuisine: Mexican, AmericanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
20
minutesTotal time
1
hour10
minutesIngredients
1 red bell peppers
1 yellow bell peppers
2 green bell peppers
1.25 lbs ground beef, browned
2/3 cup beef broth
1/2 cup steamed riced cauliflower
1 1/2 cup Monterey Jack Cheese or Colby Monterey Jack
1 10 ounce can Rotel
1/4 onion, chopped
2 garlic cloves
2 tbsp. homemade taco seasoning
Directions
- Preheat oven to 350 degrees F. Spray a 9×13 casserole dish with cooking spray and set aside.
- Cut bell peppers in half horizontally, remove the inside. Place face up on baking dish and microwave for 5 minutes.
- Add ground beef, chopped onion, and minced garlic to a skillet and cook until beef is browned; crumbling as you cook. Drain fat and liquid.
- Pop steam bag of riced cauliflower in microwave.
- Add Rotel, Taco seasoning, beef broth, and 2/3 cup of riced cauliflower to skillet. Save remaining riced cauliflower to other meals.
- Bring mixture to a boil and let simmer for 10 minutes, uncovered, until liquids reduce and sauce thickens.
- Stuff bell peppers with ground beef mixture into the bell peppers; using a spoon.
- Sprinkle with grated cheese on top.
- Bake in preheated oven for 20 minutes.
- Enjoy!