Ultra Low-Carb Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers

When it comes to making dinner I think most of us can agree that throwing something simple together is very appealing, especially after a long day. And if you can get leftovers out of it, even better! We’ve taken two of our favorite go-to recipes from Transforming Recipes – The Ultra Low-Carb Edition and combined it into one fabulous meal.   We took the Taco Salad and the Italian Stuffed Bell Peppers and threw them together to make the Mexican Stuffed Pepper! We opted for ground turkey here, but feel free to use grass-fed ground beef or even ground chicken. Black olives and cheese have always been favorites in anything taco-related for me and after starting The Carb Nite Solution®  I knew that I could consume both at liberty.   If you’re looking for a little extra heat in your pepper, feel free to add some red pepper flakes to your turkey and use a Hot salsa! Let us know what you think in the comments below and check out the other stuffed bell pepper recipes!





Mexican Stuffed Bell Peppers
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Ultra Low-Carb Mexican Stuffed Bell Peppers

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Ingredients

Instructions

  1. Set oven to broil with top rack about six inches from flame.
  2. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
  3. Lay pepper halves skin side down on baking sheet. Drizzle with coconut oil and sprinkle with salt and pepper.
  4. Broil pepper halves in oven for 10-15 minutes, until slightly soft and browned around the edges. Remove from oven and set aside.
  5. Set oven to bake at 350 degrees and move rack to middle of oven.
  6. Heat a large skillet over medium-high heat.
  7. Cook ground turkey until no longer pink, breaking it up well as it cooks. Drain any excess fat.
  8. Add taco seasoning; cook until heated through, then set aside.
  9. Add olives to the meat, stir to combine.
  10. Divide the turkey among the peppers, pushing as much meat into each pepper as you can.
  11. Top each pepper with Mexican cheese blend.
  12. Return peppers to oven for 10-15 min, or until cheese is melted and slightly brown.
  13. Remove form oven and serve warm with salsa.

Recipe Notes

Try our other Stuffed Bell Peppers recipes below!

Alex Navarro on Arizona Midday
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