MEXICAN STUFFED PEPPERS

These Mexican stuffed peppers are as flavorful as tacos or spaghetti but replace pasta or tortillas with vegetables. A fun way to cook ground beef! A quick, easy, weeknight meal that is healthy, clean, and low carb. Eat with brown rice if you want a more balanced meal.

INGREDIENTS

5 medium size bell peppers, any color
1 lb lean ground beef
2 tsp olive oil
1 medium yellow onion, chopped
1 tsp garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
3 tbsp tomato paste
1-14.5 oz can diced tomatoes with juice
1-14.5 oz can black beans, drained and rinsed
1/4 cup shredded cheese -cheddar, Monterey jack, pepper jack, or whatever you have!
To serve: avocado, salsa, cilantro, greek yogurt (in place of sour cream), or lettuce.

INSTRUCTIONS

1. Preheat the oven to 400 F degrees. Prepare a baking sheet with tin foil, or a spray a baking dish with nonstick cooking spray.

2. Cut off the stems of each of the bell peppers and remove the seeds and any inside membranes.

3. In a your largest skillet, heat olive oil over medium-high heat. Add the ground beef, onions, garlic, chili powder, cumin, onion powder, salt, and pepper. Brown the ground beef until there is no pink, or until it reaches 165 F degrees. Drain any excess fat. Next, add tomato paste, diced tomatoes, and black beans.

4. Fill the inside of each bell pepper with the ground beef mixture. Top with shredded cheese. Bake for 25-30 minutes, or until the peppers are softened. Enjoy!

NUTRITION
Makes 6 servings
Serving Size: 1/2-1 stuffed bell pepper

351 calories
29g protein (33%)
32g carbs (36%)
12g fat (31%)

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Mexican Stuffed Peppers

Yield: 6 servings

Author: Katie Lees

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

These Mexican stuffed peppers are as flavorful as tacos or spaghetti but replace pasta or tortillas with vegetables. A quick, easy, weeknight meal that is healthy, clean, and low carb. Eat with brown rice if you want a more balanced meal.

Ingredients

• 5 medium size bell peppers, any color
• 1 lb lean ground beef
• 2 tsp olive oil
• 1 medium yellow onion, chopped
• 1 tsp garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp tomato paste
• 14.5 oz can diced tomatoes with juice
• 14.5 oz can black beans, drained and rinsed
• 1/4 cup shredded cheese -cheddar, Monterey jack, pepper jack, or whatever you have!
• To serve: avocado, salsa, cilantro, greek yogurt (in place of sour cream), or lettuce.

Instructions

1. Preheat the oven to 400 F degrees. Prepare a baking sheet with tin foil, or a spray a baking dish with nonstick cooking spray.
2. Cut off the stems of each of the bell peppers and remove the seeds and any inside membranes.
3. In a large skillet, heat olive oil over medium-high heat. Add the ground beef, onions, garlic, chili powder, cumin, onion powder, salt, and pepper. Brown the ground beef until there is no pink, or until it reaches 165 F degrees. Drain any excess fat. Next, add tomato paste, diced tomatoes, and black beans.
4. Fill the inside of each bell pepper with the ground beef mixture. Top with shredded cheese. Bake for 25-30 minutes, or until the peppers are softened. Enjoy!

Calories

351

Fat (grams)

12.3

Sat. Fat (grams)

4.6

Carbs (grams)

31.8

Fiber (grams)

11.1

Net carbs

20.7

Sugar (grams)

9

Protein (grams)

29

Sodium (milligrams)

451

Cholesterol (grams)

71

serving size = 6 oz topping or 1 stuffed pepper-- 33% protein 36% carbs 31% fat

mexican stuffed peppers

Quick easy dinner

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