Mexican Stuffed Peppers

These are sooooooo good! I only used 4 peppers and I had enough filling for 6 or maybe even 7 peppers! They’re gluten free, paleo, keto, and even 21 Day Fix/Container approved! 1 pepper would count as 1 red, 2 green, tsp, and 1 blue if you use cheese!

Ingredients:image2 (1).JPG
•6 green bell peppers, tops sliced off
•1/2 onion, diced
•2 zucchini chopped into small cubes
•1 lb grass-fed beef
•2 tbsp chili powder
•1 tsp cumin
•1/4 tsp cayenne pepper (optional)
•tsp oregano
•salt, pepper, & garlic powder (season with every step of the way)
•1 small can of tomato sauce
•couple splashes of cholula
•tbsp ghee (or oil of choice)
•top with shredded cheese & sliced green onion (optional)

Directions: 

Preheat oven to 350 degrees. Slice the tops of the green pepper off & remove the seeds. Place on a foil lined baking sheet, season the inside with salt, pepper, & garlic powder. Cook for 15 min.
While that’s cooking, heat oil in a large pan over medium heat. Add on the onion & cook until translucent. Then add in the beef & season with salt, pepper, garlic powder, chili powder, cumin, oregano, & cayenne pepper. When the beef is browned, add in the zucchini & cook for 5 min.
Stir in the tomato sauce & hot sauce.
Remove the peppers from the oven. Dump out any water that accumulates as it sits. Fill the peppers with the beef mixture & top with shredded cheese.
Bake for 10 min. Then broil them the cheese gets all bubbly!
Top with sliced green onion!
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