Name: Low Carb Southwest Stuffed Peppers (Keto Friendly & Flavor Packed)
Ingredients: 4 large bell peppers; 1 medium yellow onion, diced; 1 lb lean ground beef or ground turkey; 1 tsp garlic powder; 1 ½ tsp cumin; ½ tsp coriander; ½ tsp chili powder; 1 can diced tomatoes with green chilies (about 10 oz); 1 cup thick salsa; 1 small can chopped green chilies (4 oz); 12 oz cauliflower rice; 2 cups shredded pepper jack cheese; Greek yogurt or sour cream (optional for serving)

Ingredients

4 large bell peppers

1 medium yellow onion, diced

1 lb lean ground beef or ground turkey

1 tsp garlic powder

1 ½ tsp cumin

½ tsp coriander

½ tsp chili powder

1 can diced tomatoes with green chilies (about 10 oz)

1 cup thick salsa

1 small can chopped green chilies (4 oz)

12 oz cauliflower rice

2 cups shredded pepper jack cheese

Greek yogurt or sour cream (optional for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Prepare the peppers.
Slice the bell peppers lengthwise and remove the seeds and membranes.
Roast the peppers.
Place the peppers cut side down on a lightly greased baking sheet and roast for about 20 minutes. Remove from the oven and set aside to cool slightly.
Cook the onion.
In a large skillet over medium heat, sauté the diced onion until it becomes soft and translucent.
Brown the meat.
Add the ground beef or turkey to the skillet along with garlic powder, cumin, coriander, and chili powder. Cook until the meat is fully browned, breaking it into small pieces as it cooks.
Add the cauliflower rice.
Prepare the cauliflower rice according to the package directions, then add it to the skillet.
Mix the filling.
Stir in the diced tomatoes with green chilies, salsa, and chopped green chilies. Cook for a few minutes until everything is well combined.
Stuff the peppers.
Arrange the roasted peppers in a greased baking dish with the cut side facing up. Fill each pepper generously with the meat mixture.
Add the cheese.
Sprinkle shredded pepper jack cheese evenly over each stuffed pepper.
Bake the peppers.
Place the baking dish in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Serve warm.
Top with a dollop of Greek yogurt or sour cream and extra salsa if desired.

Notes

You can substitute ground turkey or chicken for a lighter version of the recipe.
If you prefer a spicier dish, add jalapeños or extra chili powder to the filling.
These peppers store well in the refrigerator for up to 4 days, making them great for meal prep.
To freeze, allow the stuffed peppers to cool completely and store them in airtight containers for up to 3 months.