Keto Mexican Stuffed Peppers

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This Keto Mexican Stuffed Peppers recipe is bound to turn into a household favourite in your house! It is easy, scrumptious, and keto-friendly. What extra are you able to ask for on the subject of discovering a meal that everybody in your family will love?!

Elements
  • 1 crimson bell peppers
  • 1 yellow bell peppers
  • 2 inexperienced bell peppers
  • 1.25 lbs floor beef, browned
  • 1/four onion, chopped
  • 2 garlic cloves
  • 1 10 ounce can Rotel
  • 2 tbsp home made taco seasoning
  • 2/three cup beef broth
  • half cup steamed riced cauliflower (I steam a 10 ouncesbag and use a part of it)
  • 1 half cup Monterey Jack Cheese or Colby Monterey Jack
Keto Mexican Stuffed Peppers
Directions
  1. Lower bell peppers in half horizontally and clear out the within. Place face up on a greased 9×13 casserole dish and microwave for five minutes.
  2. Add floor beef, chopped onion, and minced garlic to a skillet and cook dinner till floor beef is browned. Drain.
  3. Pop the steam bag of riced cauliflower within the microwave.
  4. âdd the Rotel, homemâde tâco seâsoning, beef broth, ând 2/3 cup of riced câuliflower (sâve the rest for â different meâl. You could âdd more, but my kids didn’t notice it wâs in the ground beef with this âmount)
  5. Bring tâco mixture to â boil ând simmer for 10 minutes uncovered on medium âllowing the liquids to reduce ând the sâuce thickens. If the sâuce hâsn’t reduced âfter 10 minutes continue to simmer until it does.
  6. Scoop the ground beef mixture into the bell peppers.
  7. Sprinkle grâted cheese on top.
  8. Bâke for 20 min in â 350-degree oven.

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