Southwest Stuffed Peppers Low Carb Healthy Keto Stuffed Pepper Food

LOW CARB SOUTHWEST STUFFED PEPPERS

Steps:

• Bell peppers lengthwise and remove seeds and inside of stem.
• If boiling peppers before, boil water and boil peppers for roughly 8 minutes or until tender. Drain, pat dry and place in baking dish.
• If not boiling peppers then place the raw peppers in the baking pan.
• In a skillet, add onions, garlic, jalapeno, cilantro, salt, olive oil, cumin, chili powder and saute until onion starts to soften.
• Add cauliflower rice, tomatoes, chicken breast and lime juice and stir well until everything is heated through.
• Spoon into each pepper.
• Sprinkle tops with cheese and bake for 20 minutes if peppers were pre-boiled or 45 minutes if using raw peppers or until peppers are tender.
• Top with your favorite toppings and enjoy!

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:)

KETO SOUTHWEST STUFFED PEPPERS

Steps:

• 1. Parboil Peppers: Cut very tops off peppers and scoop out seeds and membranes. In a 3 qt. pot w/lid, boil 2-in. salted water, turn down to med. heat and cook peppers, bottom side down in water, 5-7 minutes, only until just beginning to turn soft and still bright green. Drain water and place in large cast iron skillet.
• 2. Make Beef Filling: In large skillet over med. high heat, brown beef with onion, breaking ground beef into pieces with wooden spoon. Add mild chilis and all seasonings until beef is cooked thoroughly. Drain and leave in skillet.
• 3. Fill Peppers: Divide cheddar cheese into half and fill bottoms of peppers with first half. Spoon half of beef mixture over cheese. Add remaining cheddar cheese; Top with remaining meat. Top with pepperjack or mozzarella cheese. Place back into cast iron skillet.
• 4. I cook mine on the grill outside in the cast iron skillet, uncovered just long enough to melt cheeses, about 10 minutes on top rack. You can also cook in a preheated 375 degree oven 10-12 minutes, until top is bubbly.
• 5. Serve with any type of garnish you like, such as sour cream, jalapeno peppers, grape tomatoes, avocado, red onion, cilantro, salsa, on and on and on-Enjoy!

LOW CARB STUFFED BELL PEPPERS

Steps:

• Preheat Oven to 375 degrees.
• Saute onion and garlic in olive oil until onion softens.
• Add green onions, minced green pepper and saute for about five minutes.
• Set onion, garlic and green pepper mixture aside.
• Brown ground turkey and cook through.
• Add onion, garlic, and green pepper mixture. Also, add diced tomatoes, parsley, italian seasoning, and season salt/blend.
• Mix well and cook another five minutes.
• Stuff mixture inside hollow green peppers.
• Pour reserved tomato liquid in a baking dish and place peppers in dish.
• Top each stuffed pepper with about a tablespoon of pizza sauce.
• Mound each pepper with cheeses.
• Cook in a 375 degree oven for 20 minutes or until cheese is golden brown.