Spicy Mexican Stuffed Peppers- dairy free

Ingredients

Directions

Prepare the Spicy Taco Meat and Cauliflower Rice according to their recipes.

Oven: Preheat the oven to 350F/ 176C/ Gas Mark 4. 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. 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.

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About This Recipe

Who doesn't love stuffed peppers? They are simple and delicious, so if they aren't already a staple in your favorite pile of recipes- give this spicier version a try! If you are using freezer cooked Spicy Taco Meat and Cauliflower Rice, this will be an insanely quick and delicious meal. Buen provecho!

Recipe Macros per Serving

Protein: 24.7 gram(s)

Carbs: 11.3 gram(s)

Fiber: 3.9 gram(s)

Fat: 15 gram(s)

Calories: 268

Net Carbs: 7.4 gram(s)