These Mexican Stuffed Peppers are so scrumptious and succulent!!

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These Mexican Stuffed Peppers are so scrumptious and succulent!!
1 red bell peppers
1 unheroic bell peppers
2 green bell peppers
lbs ground beef, browned
/ 4 onion, diced
garlic cloves
1 10 ounce can Rotel
2 tbsp manual taco seasoning
mug beef broth
mug fumed riced cauliflower( I foam a 10 oz bag and use part of it)
11/2 mug Monterey Jack rubbish or Colby Monterey Jack
Cut bell peppers in half horizontally and clean out the inside. Place face up on a oiled 9×13 dish dish and microwave oven for 5 twinkles.
Add ground beef, diced onion, and diced garlic to a skillet and cook until ground beef is browned. Drain.
Pop the brume bag of riced cauliflower in the microwave oven. Add the Rotel, manual taco seasoning, beef broth, and1/2 mug of riced cauliflower( save the rest for a different mess. You could add further, but my kiddies did nā€™t notice it was in the ground beef with this quantum)
Bring taco admixture to a pustule and poach for 10 twinkles uncovered on medium allowing the liquids to reduce and the sauce thickens. If the sauce has nā€™t reduced after 10 twinkles continue to poach until it does.
lade the ground beef admixture into the bell peppers. Sprinkle grated rubbish on top. Singe for 20 min in a 350- degree roaster. Enjoy!

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