low carb mexican stuffed peppers

by on March 13, 2018

Click here for a larger picture of low carb mexican stuffed peppers
6 servings

white-meat-free, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-dairy

bell peppers
coconut oil or avocado oil
grass fed beef
chopped red onion
chopped white or crimini mushrooms
ground cumin
chili powder
ground chipotle chili
canned tomato puree
shredded sharp cheddar cheese
chopped fresh cilantro leaves for garnish

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. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish. 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. 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. Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree. 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. Serve warm with cilantro on top if desired.

Visit www.bigoven.com to organize and share your recipes.

BigOven Recipe of the Day

Comments on this entry are closed.

Previous post:

Next post: