Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the bell peppers in half lengthwise and remove the seeds.
Cooking the Filling
- In a skillet, brown the ground meat until cooked through.
- Add the chopped onion, minced garlic, and spices (cumin, chili powder, paprika). Cook until onion is soft.
- Stir in the diced tomatoes and cauliflower rice. Cook for a few more minutes to combine.
- Remove from heat and mix in the shredded cheese.
Stuffing the Peppers
- Spoon the meat mixture into each bell pepper half.
- Place the stuffed peppers in a baking dish. If necessary, use foil to help them stand upright.
Baking
- Bake in the oven for 25-30 minutes until the peppers are tender but not mushy.
- Optionally, top with extra cheese and bake for an additional 5 minutes to melt.
Serving
- Let the peppers cool for a few minutes before serving. Drizzle with salsa or hot sauce if desired.
Notes
These stuffed peppers store well in the fridge for up to four days. They can also be frozen for longer storage. Reheat before serving. Don't be afraid to get creative with the filling!