Mini Stuffed Sweet Peppers Recipe

Taco Stuffed Mini Peppers That Low Carb Life

WEBJul 23, 2019 · Instructions. Preheat oven to 350 degrees. Cut each pepper in half and use a spoon to scrape out the seeds and membranes. …

Rating: 4.2/5(35)
1. Preheat oven to 350 degrees.
2. Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9x13 baking dish, cut side up.
3. Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.
4. Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.

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The Best Keto Stuffed Peppers (20 Minute Recipe!)

WEBNov 13, 2021 · Remove the pan from the heat. Stir in the steamed cauliflower rice and one cup of shredded cheese. Evenly distribute the …

1. Preheat the oven to 180C/350F. Line a large baking dish with parchment paper.
2. Slice the tops of the bell peppers off, and de-seed them, and remove excess membranes. Slice each bell pepper in half and place them in the lined dish.
3. In a large non-stick pan, heat up your olive oil on medium. When hot, add your onions and garlic and sauteed, for around one minute,. Add your crumbled ground beef (or plant based substitute) and mix well, for 4-5 minutes, until mostly cooked. Add in your soy sauce, salt, pepper, and riced cauliflower. Fry for an extra 2-3 minutes, until cooked through. Remove excess liquid and transfer to a large bowl. Mix through half the shredded cheese.
4. Distribute the cauliflower rice mixture amongst the halved bell peppers. Sprinkle your extra cheese on top.

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Keto Stuffed Mini Peppers – Easy Cheesy Appetizer …

WEBJul 5, 2022 · How to make Keto Queso Stuffed Mini Peppers. Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and …

1. Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
2. Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
3. Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
4. Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.

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