fbpx
Enchilada Style Stuffed Peppers

Enchilada Style Stuffed Peppers

NUTRITION

Makes 5 servings. Per Serving:
516

Calories

38.8g

Fat

8.4g

Carbs

35g

Protein

INGREDIENTS

 

– 2lb 85% lean pastured ground beef
– 1 cup organic frozen cauliflower rice
– 3 tbsp Kerry Gold butter
– 1/2 maui onion
– 1 large carrot
– 2 cloves garlic
– 2 tsp smoked sea salt
– 2 tsp beberé
– 5 large bell peppers
– 5 dollops organic, lactose free sour cream

DIRECTIONS

 

1. Heat a large skillet on medium heat. In the meantime dice your carrot, onion and garlic.

2. Add the butter to the skillet; once it’s melted add in the diced veggies.

3. Sauté, stirring occasionally until tender, about 8 minutes.

4. Add in the beef, salt and bebere, stir well, breaking up the beef until crumbly and browned. Mix in the cauliflower rice. Stir until well incorporated. Remove the skillet from the heat.

5. Pre-heat the oven to 400F. While the oven heats cut the tops off of your peppers, remove the core and seeds. Then spoon the beef mixture into them. Arrange the peppers in a casserole dish.

6. Top each one with a dollop of sour cream. Sprinkle a little extra spice mix on top.

7. Bake for 40 minutes! Serve hot!

All content on InGoodHealth.co is intended for informational and educational purposes only. Consult your healthcare provider for medical advice, diagnosis and treatment.