Candice Lewis-Carter's Mexican Stuffed Peppers
Who doesn't like a hearty, low-carb meal that is also easy to prepare? Since I follow a keto lifestyle to help alleviate my polycystic ovarian syndrome (PCOS) symptoms, I am always on the lookout for tasty dishes that focus primarily on protein and vegetables.
I'm adding one of my favorite recipes below: Mexican Stuffed Peppers. Feel free to be creative with the ingredients – for example, I often use a mixture of bison and beef and I also love playing around with different spices. Sometimes I even heat up leftovers for breakfast and add an egg. I'll never get enough of this dish!
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- 1 pound of 90% lean ground beef
- 1 medium onion, chopped
- 24 ounce glass of restaurant style salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup of long grain white rice
- 2¼ cups of water, divided
- ½ teaspoon kosher salt, divided
- 2 tbsp chopped coriander, divided
- 6 Peppers, stems and tips removed, pitted
- 1 cup of grated cheese, Mexican mix, or cheddar
- ¼ cup sour cream (optional)
- Preheat oven to 350 F.
- Sear the ground beef in a large pan over medium heat for 5 minutes, or until almost cooked.
- Add onions and cook until softened, about 5 more minutes.
- Stir in the salsa, chili powder and cumin.
- Add white rice and 2 cups water, season with ¼ teaspoon kosher salt and bring to a boil, then reduce to medium-low. Cover and cook for 20 minutes, stirring occasionally, until rice is soft. Add more water if necessary.
- When the rice is tender, fold in ¾ tablespoon of chopped coriander and save the rest for garnish.
- While meat and rice are cooking, cut peppers, scoop out ribs and seeds, and rinse. Sprinkle the inside of the peppers lightly with kosher salt and place in a microwaveable bowl with ¼ cup of water. Cover with plastic wrap and microwave for 5 minutes or until tender but retain their shape.
- Place the peppers in a 3 liter baking dish. Stuff the peppers with hot meat and rice mixture.
- Bake for 18 to 20 minutes or until the peppers are tender. Sprinkle with cheese and heat for another 1 to 2 minutes or until the cheese has melted. Garnish with chopped coriander and sour cream as desired and serve.
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