Mexican Stuffed Bell Peppers

Ingredients:

1 lb Ground Beef
1/2 Onion
2 1/2 tsp Minced Garlic
2 TBSP Taco Seasoning
1/4 Cup Water
10 ozz can diced tomatoes and green chiles, dicedDiced tomatoes and green chiles , drained
1/2 Cup Cauliflower rice (optional)
6 Bell Peppers, Cut in half from top to bottom or whole with tops cut off
1 Cup Shredded Cheddar Cheese

Instructions:

Add a tablespoon of oil to a skillet and add in onion and cook for about 4 to 5 minutes. Add in garlic and cook until fragrant, about 3 to 4 minutes.
Add 1 lb of ground beef to skillet and cook until browned.
While the meat is cooking we can prepare the Bell Peppers.

When baking in the oven, I prefer to cut the bell peppers in half cutting from the stem to the bottom of the pepper and also removing the stem.
Since this only bakes in the oven for 30 minutes, it doesn’t give the bell peppers that much time to become tender.

After you have cut and rinsed your bell peppers, place them into a 13 x 9 glass dish and add a cup of water to the bottom of the dish. Microwave for 7 to 10 minutes until they are more tender.
If you want your bell peppers crispy like a raw bell pepper you can skip this step however, I prefer my bell peppers more cooked and tender for this for the flavor.

Remove Bell Peppers from the microwave and set aside. You can leave the water in the glass dish.

Once meat is cooked, place in a strainer over the sink and drain. Place back into skillet and add the water and taco seasoning. Mix until well combined.

In a bowl mix ground beef with can of drained rotel and 1/2 cup cauliflower rice. You can leave out the cauliflower rice or add more if you like.

Spoon meat mixture into each bell pepper until all peppers are filled.

For this recipe I used a 13 x 9 pan and a 4 x 4 pan. We eat these for leftovers the next day but you do not need to use all 6 bell peppers. You can always save the taco seasoned meat for another meal or a taco salad the next day.

Top each bell pepper with shredded cheese

Bake @ 350 for 30 minutes


Stovetop Instructions:
Add one cup of water to the pot and place whole bell peppers stuffed with tops cut off. Cook for about an hour or until bell peppers tender


Crockpot Instructions:
Add one cup of water to the bottom of the crockpot and place whole bell peppers stuffed with tops cut off.
Cook on Low for 4-5 hours or on High for about 3 hours


Serving: 1 whole bell pepper or 2 halves

Macros:

Calories: 243
Total Carbs: 11
Fiber: 3.5
Net Carbs: 7.5
Fat: 11.8
Protein: 25