You need:
For the peppers:
- 1 lb ground beef
- 1/4 onion, diced
- 2 cups cauliflower rice
- 1 (14.5 oz) can fire roasted tomatoes, drained
- 1 (14.5 oz) can sliced olives
- 6 bell peppers
- 1 cup shredded cheese
For keto taco seasoning:
- 1.5 tsp chili powder
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 3/4 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (*adjust to taste)
To make:
- Preheat oven to 400° F (200° C) and line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Once hot, add ground beef and onion , stirring until the beef is broken up and almost cooked through.
- Prep bell peppers while beef is cooking. Cut off the tops and take out the seeds and membranes.
- Back to the beef: when almost cooked, add your taco seasoning. Stir well to mix.
- Add cauliflower rice, fire roasted tomatoes and olives to the meat mixture.
- Combine well, and remove from heat.
- Place bell peppers on your baking sheet, filling each with your meat mixture.
- Top each bell pepper with cheese.
- Bake peppers for 15 minutes, or until the bell peppers are cooked to your liking.
- Remove from the oven and serve.
Pro tip: top with sliced avocado, sour cream, chopped cilantro and hot sauce for extra fat and more flavor.
