Low carb mexican stuffed peppers

• Gluten free

• Meat

  • 1 lb Beef, grass fed

• Produce

  • 3 Bell peppers, large
  • 1/2 tsp Chipotle chili, ground
  • 1 Cilantro, fresh leaves
  • 1 cup Red onion
  • 1 cup White or crimini mushrooms

• Canned Goods

  • 1/2 cup Tomato puree, canned

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/4 tsp Cinnamon
  • 2 tsp Coconut oil or avocado oil
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 4 oz Cheddar cheese, sharp

Found on healthyseasonalrecipes.com

Description

Directions

• 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.

Nutrition