Mexican Stuffed Peppers with Cheese
Wash the peppers. Cut around their stem in a full circle, remove all seeds and ribs on the inside. Combine the cauliflower rice and taco meat in a bowl. Split the filling equally between peppers. Divide the shredded cheese and top each pepper equally.
Oven: Preheat the oven to 350F/ 176C/ Gas Mark 4. Place peppers into an appropriate sized baking pan. Make a ball of aluminum foil to stuff next to any peppers that are falling over to keep them upright during baking. Pour the chicken broth in the bottom of the pan. Bake 25-30 minutes. Enjoy!
Slow Cooker: Place the stuffed peppers into the bottom of your slow cooker, using balls of aluminum foil to stuff next to any peppers that are falling over to keep them upright. Pour in the chicken broth. Cook low 5-6 hours, high for 2-3. Enjoy!
Pressure Cooker: Place the trivet in the bottom of the pressure cooker. Pour in the chicken broth, supplement with water to ensure you have the minimum liquid for your particular pressure cooker. Place the stuffed peppers on the trivet, keeping them in place with balls of aluminum foil if need be. Securely close your pressure cooker. Cook on high for 5 minutes. Release the air safely. Open and enjoy!
Base recipe yields 2 servings of one stuffed pepper a piece.