Category

Popular fall back cheesy spicy Mexican stuffed bell peppers offer a low-carb, gluten-free and totally delicious weeknight meal.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 3 Bell Peppers, cut in half lengthwise and cored
 2 teaspoons Coconut Oil
 450 gm Mince (beef or chicken)
 1 teaspoon Coriander Seeds
 1 tablespoon Cumin
 1 tablespoon Cayenne Pepper
 ½ teaspoon Chilli ground
 ½ teaspoon Sea Salt
 ¼ teaspoon Cinnamon
 1 can Tomato and Onion
 100 gm Cheddar Cheese, grated
 chopped fresh cilantro leaves for garnish (optional)

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. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 5 Minutes . Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.

2
3

Heat oil in a large skillet over medium-high heat. Add mince and cook, crumbling until the meat is browned, about 5 Minutes . Add can tomato and onion and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 5 Minutes . Stir in cumin, chili powder, chili, salt and cinnamon and cook until fragrant, about 1 Minutes.

4
5

Fill the peppers with the meat mixture. Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 3 Minutes . Serve warm with cilantro on top if desired.

Ingredients

 3 Bell Peppers, cut in half lengthwise and cored
 2 teaspoons Coconut Oil
 450 gm Mince (beef or chicken)
 1 teaspoon Coriander Seeds
 1 tablespoon Cumin
 1 tablespoon Cayenne Pepper
 ½ teaspoon Chilli ground
 ½ teaspoon Sea Salt
 ¼ teaspoon Cinnamon
 1 can Tomato and Onion
 100 gm Cheddar Cheese, grated
 chopped fresh cilantro leaves for garnish (optional)

Directions

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. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 5 Minutes . Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.

2
3

Heat oil in a large skillet over medium-high heat. Add mince and cook, crumbling until the meat is browned, about 5 Minutes . Add can tomato and onion and cook, stirring often, until the mixture is browning along the edge of the pan and the vegetables are softened, 5 Minutes . Stir in cumin, chili powder, chili, salt and cinnamon and cook until fragrant, about 1 Minutes.

4
5

Fill the peppers with the meat mixture. Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 3 Minutes . Serve warm with cilantro on top if desired.

Spicy Mexican Stuffed Bell Peppers