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- Slice the bell peppers in half horizontally, removing seeds and membranes. Arrange them face up in a greased 9×13 casserole dish, then microwave for 5 minutes to soften.
- In a skillet, cook the ground beef with chopped onion and minced garlic until the beef is browned. Drain any excess fat.
- Microwave a portion of the riced cauliflower according to package instructions.
- In the skillet with the beef, add Rotel, homemade taco seasoning, beef broth, and 1/2 cup of steamed riced cauliflower. Bring the mixture to a boil, then simmer uncovered for 10 minutes on medium heat to allow the liquid to reduce and the sauce to thicken.
- If needed, continue simmering until the sauce reaches desired consistency.
- Fill each bell pepper half with the beef mixture, then sprinkle shredded cheese on top.
- Bake in a preheated 350-degree oven for 20 minutes until the cheese is melted and bubbly.
- Serve and relish the flavors! Enjoy your Mexican Stuffed Peppers.
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