Name: Mexican Stuffed Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 4 bell peppers, halved down the core; 1/2 yellow onion, diced; 2 C cauliflower & broccoli riced vegetables; 1 1/2 C ground beef (mine was taco seasoned); 2/3 C fire roasted tomatoes; 1/4 C water; 3 tbsp avocado oil; shredded cheese (optional); cilantro; avocado; pico de gallo; salsa

Description

Bell peppers stuffed with Mexican seasoned ground beef, riced vegetables, fire roasted tomatoes.

Ingredients

4 bell peppers, halved down the core
1/2 yellow onion, diced
2 C cauliflower & broccoli riced vegetables
1 1/2 C ground beef (mine was taco seasoned)
2/3 C fire roasted tomatoes
1/4 C water
3 tbsp avocado oil

Toppings

shredded cheese (optional)
cilantro
avocado
pico de gallo
salsa

Instructions

Preheat the oven to 375 degrees. When warm, drizzle halved peppers with oil and season with salt and pepper. Roast in a baking dish for 10 minutes. Remove and set aside.
Prepare Filling: In a large skillet, add 1 tbsp of oil and diced yellow onion. Sauté till they begin to soften. Add riced vegetables. Sauté for an additional 4 minutes. Add fire roasted tomatoes, and finally seasoned ground beef.* Add 1/4 C of water and let simmer for 5 minutes.
Spoon filling into the peppers. Top with cheese (optional)
Bake for 20 minutes at 375 degrees. Serve with cilantro, avocado, pico de gallo, and salsa.

Notes

I used leftover ground beef. If making fresh, season to your liking before adding to skillet mixture with riced veggies

Keywords: peppers, whole30, Mexican, keto, meal prep