Low Carb Mexican Stuffed Peppers

These cheesy spicy Mexican stuffed bell peppers come together in only 20 minutes for a low-carb, gluten-free and totally delicious weeknight meal.

Ingredients

• 3 large bell peppers, cut in half lengthwise and cored
• 2 teaspoons coconut oil or avocado oil
• 1 pound grass fed beef
• 1 cup chopped red onion
• 1 cup chopped white or crimini mushrooms
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• ½ teaspoon ground chipotle chili
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ½ cup canned tomato puree
• 4 ounces shredded sharp cheddar cheese
• chopped fresh cilantro leaves for garnish, optional

Instructions

1. Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.

Please visit healthyseasonalrecipes.com for full instructions.

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