Tex Mex Stuffed Bell PeppersJanuary 20, 2023
Stuffed peppers make for an easy and quick weeknight dinner that is low carb and very diversified when it comes to flavor profiles. My favorite is the Mexican or Taco Stuffed Bell Peppers. These peppers serve as your “shell”, but aren’t loaded with a lot of carbs. Combining your taco meat, cauliflower rice and seasonings in one pan makes this dish not only an easy one, but one that has a lot of flavor and satisfies those craving for a traditional “taco”. You can top these Tex Mex Stuffed Bell Peppers with your favorite toppings, like sour cream, guacamole or cilantro. Or, if you are someone who likes a bit more spice, top them with some jalapenos and enjoy.
Tex Mex Stuffed Bell Peppers
Recipe by: Nathan Lucas
Makes 4 servings
- 3 bell peppers (use red, orange, or yellow) Reserve one for dicing.
- ½ cup of bell pepper, any color, finely diced
- 1 tablespoon olive oil
- 1 onion, diced to equal 1 cup
- 1 pound ground beef
- ¼ cup water
- 2 tablespoons taco seasoning
- 10 ounces can of diced tomatoes and green chilies, drained
- 1 cup shredded cheddar cheese, divided
- 1 cup cauliflower rice
- Preheat oven to 375 degrees F.
- In a large skillet over medium-high heat, add olive oil, onion, and bell peppers. Cook for 5 minutes until tender. Set aside.
- Place ground beef in the skillet and cook for approximately 7-10 minutes until fully cooked.
- Drain grease and add ¼ cup of water and homemade taco seasoning. Stir so that meat is fully coated and continue to cook until the liquid has absorbed into the ground beef. Set the meat aside.
- In a large bowl, combine cooked meat and vegetables, as well as diced tomatoes and chilies, 1/2 cup of shredded cheese, and 1 cup of the cauliflower rice. Stir until well combined.
- Cut 2 bell peppers in half lengthwise and remove seed and ribs. Place the peppers in a casserole dish.
- Stuff the peppers with meat mixture and top with remaining cheese.
- Bake for 20-30 minutes, or until bell peppers are tender.
Calories 439; Carbohydrates 20.5 grams; Fat 22.1 grams; Protein 40 grams
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|
ABOUT THE AUTHORNathan Lucas always had a passion for cooking and did a lot of it as a teenager. He never thought he would have the opportunity, but after moving to California he decided to take a leap and in 2008 he started culinary school at The Art Institute of Orange County. He has been working in the food industry for several years now and has adapted many of his recipes to be WLS friendly. See more recipes by Nathan!