Mexican Stuffed Peppers
These Mexican Stuffed Peppers are a spicy, flavorful low-carb meal that’s easy to prepare and perfect for meal prepping.
Ingredients
For the Peppers
- 4 pieces Bell peppers (red or yellow preferred) Medium to large, avoid thin-walled peppers.
For the Filling
- 1 lb Ground meat (turkey, chicken, or beef) Choose your preferred type of meat.
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 1 cup Diced tomatoes Add more if desired.
- 1 cup Cauliflower rice Optional, can be added for bulk.
- 1 cup Shredded cheese Extra cheese can be added on top.
- 1 tsp Cumin
- 1 tsp Chili powder Adjust for heat preference.
- 1 tsp Paprika Optional for extra flavor.
Instructions
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!