Keto Southwest Stuffed Peppers Food

KETO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
• Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
• While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
• Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
• Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
• Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

KETO STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees. Cook the ground beef in a skillet over medium heat until browned. Season with salt.
• In a large bowl, combine the cooked ground beef, cream cheese, taco seasoning and one bell pepper diced.
• Slice the remaining bell peppers in half from stem to end. Add filling to each of the bell pepper halves. Place the stuffed peppers on a parchment or foil lined baking tray or dish. Sprinkle cheese over each stuffed pepper.
• Bake at 350 degrees for 15 minutes or until cheese is melted. Garnish with sour cream and cilantro.

SOUTHWEST STUFFED PEPPERS LOW CARB - HEALTHY KETO STUFFED PEPPER RECIPE

Steps:

• Preheat the oven to 350 degrees. Slice peppers in half lengthwise and remove all seeds and ribs.
• If you want softer peppers, rub some olive or avocado oil on them and roast the halves for 10-15 minutes before stuffing them. (I didn't do this and my husband thought they could have been softer). Even easier, just bake them longer after stuffed too.
• Next up the green chile cauliflower rice. Microwave the rice for 4-5 minutes based on your microwave. Then add rice to a frying pan with green chiles, salsa and cumin. Cook until dry ish. You don't want the rice to have liquid still because that will make a soupy stuffed pepper.
• My cauliflower green chile rice looks like this:) Set the rice aside.
• Brown the ground turkey. Once browned add salsa and cook for 2-3 minutes
• Layer the green chile cauliflower rice into the peppers.
• Layer the meat over the green chile cauliflower rice. I made mine little mounds to fit all the meat in the peppers.
• Optional: Add cheese to the tops of the peppers and cook for 20-30 minutes. I let mine cook for 30 minutes until the cheese was bubbly.
• Enjoy:)

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
• Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
• Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
• Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
• Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
• Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Combine beef, onion, seasoning mix and egg in a large bowl.
• Add rice and mix well.
• Cut peppers in half lengthwise; remove seeds and membrane.
• Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
• Place peppers, cut side up, on top of the tomatoes.
• Spoon beef mixture into peppers, mounding as necessary.
• Top each pepper with salsa.
• Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
• Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
• Serve with sour cream and additional salsa.