Low Carb Southwest Stuffed Peppers Recipes

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:)

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.

LOW-CARB STUFFED PEPPERS

Steps:

• Coat a casserole dish with cooking spray.
• Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.

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!