Mexican 35 min

Low-Carb Taco Stuffed Bell Peppers

Name: Low-Carb Taco Stuffed Bell Peppers
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large bell peppers, halved lengthwise; 1.5 lbs 90% lean ground beef; 1 can (15 oz) diced tomatoes with green chiles; 1 cup shredded cheddar cheese; 1 small onion, diced; 3 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 tablespoon olive oil; Salt and pepper to taste; Sour cream, avocado, cilantro for serving

ketolow-carbhigh-proteingluten-free

Ingredientsfor 2

380

Cal

36g

Protein

14g

Carbs

22g

Fat

14 large bell peppers, halved lengthwise
21.5 lbs 90% lean ground beef
31 can (15 oz) diced tomatoes with green chiles
41 cup shredded cheddar cheese
51 small onion, diced
63 cloves garlic, minced
72 teaspoons cumin
81 teaspoon chili powder
91 teaspoon smoked paprika
101 tablespoon olive oil
11Salt and pepper to taste
12Sour cream, avocado, cilantro for serving

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Instructions

1
Preheat oven to 375°F. Halve peppers lengthwise through the stem and remove seeds. Place cut-side up in a baking dish.
2
Heat olive oil in a skillet over medium-high heat. Add onion and cook 3–4 minutes. Add garlic, cook 1 minute. Add ground beef, breaking into crumbles, cooking 7–8 minutes until browned with no pink remaining.
3
Add cumin, chili powder, and smoked paprika. Stir to coat, cooking 1 minute. Add diced tomatoes and green chiles. Simmer 5–7 minutes until most liquid evaporates and the mixture is thick and meaty. Season with salt and pepper.
4
Fill each pepper half with the beef mixture. Top with shredded cheddar. Bake at 375°F for 20–25 minutes until the peppers are tender and the cheese is melted and golden. Serve with sour cream, avocado, and cilantro.