Low Carb Southwest Stuffed Peppers
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By Jenefer May
Low Carb Southwest Stuffed Peppers
1 step
Prep:35minCook:1h 10min
A spicy and savory twist on stuffed peppers with a southwest Tex-Mex taste. The meat stuffing is great in or out of the peppers.
Updated at: Thu, 17 Aug 2023 12:01:45 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
8
Low
Nutrition per serving
Calories510 kcal (25%)
Total Fat25.2 g (36%)
Carbs23.4 g (9%)
Sugars6.8 g (8%)
Protein46.7 g (93%)
Sodium1010.4 mg (51%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1 lb93% lean ground beef

1 lb85% lean ground beef

5green chiles
fire roasted, skins removed, seeds removed and chopped

1jalapeno
seeds removed and finely chopped

2garlic cloves
minced

1onion
medium, finely chopped

1 x 16 ozpicante salsa
medium

1egg

1 x 16 ozcan black beans
drained and rinsed

8 ouncesshredded Mexican blend cheese

1 ½ tablespoonschili powder

1 tablespoonground cumin

½ teaspoondried oregano

1 teaspoonpink himalayan salt

1 teaspoonground black pepper

½ teaspoononion powder

½ teaspoongranulated garlic powder

6green bell peppers
medium
Instructions
Step 1
Preheat oven to 375° and wash peppers. Remove the top of the peppers and clean them out. Dry the inside of the peppers. In large mixing bowl, combine all ingredients: meat, egg, chiles, jalapeño, onion, garlic, salsa, spices and cheese together. Then stir in the black beans gently to avoid smashing them. Stuff each pepper to the top. Place peppers in a deep baking dish and cover with foil. Bake for 1 hour, then remove foil, cook for an additional 15 minutes or until the temperature in the peppers reach 155-160 °. Let sit for 5 minutes before slicing. Peppers will be juicy and spicy.







Notes
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