Mexican Stuffed Peppers
Yield: 4 servingsClick here to track the points on your Weight Watchers app. There are 8g net carbs per serving.
Ingredients
- 4 bell peppers (any color)
- 1 lb. 93% lean ground beef (or lean ground turkey)
- 1/2 small onion, diced
- 1 cup cauliflower rice
- 1 tablespoon taco seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 cup Rotel (diced tomatoes with green chilies)
- 1/2 cup reduced-fat Mexican cheese, shredded
- Cilantro (for garnish)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a lightly sprayed baking dish.
- Add the ground beef to a nonstick skillet. Break apart the ground beef and add the onion. Cook until the ground beef is no longer pink. Drain any excess grease.
- Stir in the cauliflower rice, Rotel, taco seasoning, garlic powder, cumin, salt, and pepper. Simmer 3-5 minutes.
- Spoon the mixture evenly into each bell pepper. Cover with foil and bake for 35 minutes.
- Remove foil, sprinkle cheese on top, and bake an additional 10 minutes, until peppers are tender and cheese is melted. Garnish with fresh cilantro and serve.
Notes
NUTRITION INFORMATION:
1 of 4 servings (There are 8g net carbs per serving)
309 calories, 12g total fat, 5g saturated fat, 416 mg sodium, 11g total carbs, 3g dietary fiber, 5g sugars, 38g protein (myfitnesspal.com)