Tasty Tuesday: Mexican Stuffed Peppers

Low Carb Mexican Stuffed peppers

Prep Time: 20 minutes

Total Time: 20 minutes


    •    3 large bell peppers, cut in half lengthwise and cored

    •    2 teaspoons coconut oil or avocado oil

    •    1 pound grass fed beef

    •    1 cup chopped red onion

    •    1 cup chopped white or crimini mushrooms

    •    1 tablespoon ground cumin

    •    1 tablespoon chili powder

    •    ½ teaspoon ground chipotle chili

    •    ½ teaspoon salt

    •    ¼ teaspoon cinnamon

    •    ½ cup canned tomato puree

    •    4 ounces shredded sharp cheddar cheese

    •    chopped fresh cilantro leaves for garnish, optional


    1    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.

    2    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.

    3    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.

Yield: 6 servings

Serving Size: 1 stuffed pepper half

Calories per serving: 247

Fat per serving: 15

Saturated fat per serving: 8

Carbs per serving: 9

Protein per serving: 22

Fiber per serving: 4

Sodium per serving: 402