1 pound grass-fed ground beef

1 teaspoon pink salt

½ teaspoon freshly cracked black pepper

2 cups riced cauliflower

1 lime, zested and juiced

1 cup salsa (homemade or store-bought)

¼ cup fresh cilantro leaves, chopped, plus extra for garnish

2 tablespoons Mexican seasoning blend

6 ounces shredded cheddar cheese, divided

6 large bell peppers, tops cut, stemmed, and seeds removed

½ cup sour cream (optional, for serving)

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Lightly coat the inside of a 6-quart slow cooker with olive or avocado oil spray.
In a large mixing bowl, combine ground beef, salt, pepper, riced cauliflower, 1 cup cheese, lime zest and juice, salsa, cilantro, and Mexican seasoning blend. Mix thoroughly.
Spoon the mixture evenly into each bell pepper cavity.
Place the stuffed peppers in the slow cooker. Cover and cook on low for 3–4 hours or high for 2–3 hours, until peppers are tender and beef is fully cooked.
Uncover and sprinkle the remaining ½ cup of cheese on top. Cover again and cook on low for 10–15 minutes until the cheese melts.
Serve immediately, topped with sour cream and extra cilantro if desired.

This recipe is naturally low-carb and gluten-free. Double-check all packaged ingredients if following a strict diet.
For extra flavor, try adding diced jalapeños or a pinch of chili powder.
Perfect for meal prep: freeze fully prepared peppers before cooking, then thaw overnight and cook in the slow cooker.
Ensure even cooking by placing the peppers snugly but not overcrowded in your slow cooker.