This Mexican stuffed peppers recipe is one I’ve adapted to be low-carb and, as with all my low-starch recipes, I promise you won’t miss anything! The best part is you get your veggie dose all in the same entree serving. You’ll love the Mexican flavors similar to beef tacos–in fact, the seasoning is the same I use here, except halved. And I recommend you bump up the freshness with avocado and cilantro. Enjoy!
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Mexican Stuffed Peppers Ingredients
4 large red bell peppers, cut in half and seeds removed (or 8 small peppers you cut off the tops and hollow out to stand upright)
1 lb organic lean ground beef
1 large sweet onion, chopped
3-5 fresh garlic cloves, minced
1/2 Tbsp minced onion
3/4 tsp salt
3/4 tsp chili powder
1/2 tsp cornstarch
<1/8 tsp ground red pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1 1/2 bags frozen cauliflower rice, thawed (equivalent to 6 servings)
1/2 small can (4 oz) no-salt added tomato sauce
1/3 cup salsa
3/4 cup organic or light shredded cheddar cheese, divided
Optional toppings: fresh cilantro, sliced avocado, olives, extra salsa, organic plain yogurt or sour cream
Mexican Stuffed Peppers Directions
- Preheat oven to 375 degrees F. Lightly grease a microwaveable large glass baking dish. Arrange pepper halves, skin-side up. Put a few tablespoons of water in the dish, cover, and microwave 7-10 minutes, until peppers are slightly soft. Drain excess liquid.
- In the meantime heat a very small amount of olive oil in a very large skillet on medium-high. Saute the ground beef, onion, and garlic until the beef is no longer pink and the onion is translucent. Drain.
- Add the minced onion, salt, chili powder, cornstarch, ground red pepper, garlic powder, oregano, and cumin to the meat mixture, along with 1/2 cup water, and stir to combine. Simmer for 15 minutes, stirring often and adding more water as needed to make it to the time.
- Add the cauliflower rice, tomato sauce, salsa, and 1/2 cup of the cheddar cheese, and combine well.
- Divide the meat mixture evenly between all 8 pepper halves.
- Top each pepper with a small sprinkling of cheddar (the leftover 1/4 cup).
- Bake for 15 minutes. Bump heat up to broil for an additional few minutes if you like your cheese browned.
- Serve with the optional toppings.