Low Carb Southwest Stuffed Peppers

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

Low

Glycemic Load

Low

Nutrition per serving

Calories500.1 kcal (25%)

Total Fat23.9 g (34%)

Carbs24.1 g (9%)

Sugars7.2 g (8%)

Protein46.7 g (93%)

Sodium908.7 mg (45%)

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.