Mexican Stuffed Peppers

Ingredients

• 3 large bell peppers, cut in half lengthwise and cored

• 1 pound ground beef

• 1 cup chopped red onion

• 1 cup chopped white mushrooms

• 1 tablespoon ground cumin

• 1 tablespoon chili powder

• ½ teaspoon ground chipotle chili

• ½ teaspoon salt

• ¼ teaspoon cinnamon

• ½ cup canned tomato puree

• 4 ounces shredded sharp cheddar cheese

• chopped fresh cilantro leaves for garnish, optional

Instructions

1. Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.

2. Meanwhile, brown and crumble hamburger in a pan over medium-high heat until cooked through. Do not drain.

3. Add onion and mushrooms to the hamburger and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 4 to 6 minutes.

4. Stir in cumin, chili powder, chipotle, salt, and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.

5. Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly.

6. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes.

Nutrition: serves 6; calories 247; 5gm net carbs; 22gm protein.

http://www.healthyseasonalrecipes.com/low-carb-mexican-stuffed-peppers/

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