Low Carb Mexican Stuffed Peppers

These cheesy spicy Mexican stuffed bell. Peppers come together in only 20 minutes for a low-carb. Gluten-free and totally delicious weeknight meal. Low Carb Mexican Stuffed Peppers!

Low Carb Mexican Stuffed Peppers

Do I really want to eat these Mexican Stuffed Peppers? Yes, yes I do. And they fit perfectly with this plan. They are awesome since they are low-carb, veggie forward and totally yum. And there is melted cheese so the world can continue to spin. I certainly don’t feel deprived in any way shape or form. And they have a decidedly Mexican flair that puts me in the mood for flip flops!

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Nutrition

Serving Size:       1 stuffed pepper half
Calories:                                                   247
Sodium:                                                   402
Fat:                                                              15
Saturated Fat:                                            8
Carbohydrates:                                          9
Fiber:                                                           4
Protein:                                                     22

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Ingredients

• 3 large bell peppers, cut in half lengthwise and cored
• 2 teaspoons coconut oil or avocado oil
• 1 pound grass fed beef
• 1 cup chopped red onion
• cup chopped white or crimini mushrooms
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 4 ounces shredded sharp cheddar cheese
• ½ teaspoon ground chipotle chili
• ½ teaspoon salt
• chopped fresh cilantro leaves for garnish, optional
• ¼ teaspoon cinnamon
• ½ cup canned tomato puree

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Instructions

1. Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes.
2. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about 5 minutes.
4. Add onion and mushrooms and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 4 to 6 minutes.
5. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.
6. Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes.
7. Serve warm with cilantro on top if desired and…
8. Enjoy!!!

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