A nice alternative to standard stuffed peppers you can make them with a Mexican flair. They can also be prepared ahead of time, covered and refrigerated for up to 24 hours before baking but add 5-10 minutes to the bake time. If you do prepare ahead, be sure to let the beef mixture cool before filling the peppers. Sided with Mexican Brussels and Chorizo.
| Prep Time | 30 minutes |
| Cook Time | 30-40 minutes |
| Servings |
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Ingredients
- 4 red bell peppers you can also use green or yellow or orange
- 1 lb grass fed ground beef you can use pork, chicken or lamb as well
- 1 onion finely diced
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 can 15 oz organic diced tomatoes
- 1 jalapeno minced seeds removed
- 1 can 15 oz enchilada sauce divided (or make your own)
- 2 cups cauliflower rice
- 2 cups raw cheddar cheese
Ingredients
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Instructions
- Preheat oven to 375°F.
- Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
- Brown ground beef with onion. when almost done add garlic and cook until fragrant about 1 minute.
- Stir in chili powder, cumin, diced tomatoes, jalapeno and ⅔ cup of the enchilada sauce. Let simmer 5 minutes, remove from heat and stir in raw cauliflower rice.
- Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
- Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
- You can top with your favorite taco toppings, salsa, avocado, sour cream and enjoy.
Recipe Notes
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