Smoky Mexican Stuffed Bell Peppers

Smoky Mexican Stuffed Bell Peppers

I'm pretty sure I could live off Mexican-themed food forever. I mean, anything that I can put cilantro and avocado on wins! If you've followed me on Instagram, you will see just how much I eat avocados and cilantro. One of my husband's friends follows me on Insta and asked him what our avocado budget was! Anyway, these smoky mexican stuffed bell peppers are a perfect meal for anytime of the year. Enjoy these with a side of avocado or guacamole and a side salad for a complete low carb meal!

Things you'll need:

OMGhee butter - this is my favorite ghee! It's super creamy and delicious.

FlavorGod Seasonings - these are what I use pretty much to season every meal!

Chipotle Tomato Paste - I love the smokiness that the chipotle adds to this tomato paste, try it! Mine was a gift from one of my foodie pals, Jules. Find her on Instagram for some serious drool-worthy eats @julesfood.

12" Cast Iron Skillet - this is my new favorite skillet to cook ALL the things in.

Santoku Knife - this is my go-to knife of choice when I'm slicing and dicing

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SMOKY MEXICAN STUFFED BELL PEPPERS

ingredients

1 lb grassfed ground beef

3 bell peppers (red, yellow, orange), sliced in half

1 cup red onion, diced

1 jalapeno, minced, seeds removed (or not!)

2 garlic cloves, minced

2 tbsp Chipotle seasoning

1 tsp cumin, ground

2 tbsp chipotle tomato paste (or regular)

1 tsp Himalayan pink sea salt

2 tbsp ghee butter

1/2 cup raw cheddar, shredded

Avocado, cilantro and lime for garnish

directions

Preheat oven to 350F degrees. Place all but one bell pepper halves in a baking dish and sprinkle with pink s+p. Bake for about 5 minutes. Remove and set aside.

Meanwhile, dice the remaining bell pepper half, set aside.

Heat skillet over medium heat, add 2 tbsp ghee and then ground beef. Season with chipotle, cumin, and pink s+p and brown beef, stirring occasionally. Add diced red onions, diced bell pepper, and jalapeno and cook another 3-4 minutes. Next, add chipotle tomato paste and minced garlic, cook another few minutes.

Spoon meat mixture into bell pepper shells and bake for about 10 minutes. Then add shredded cheese and cook another minute or just until melted.

Garnish with avocado, cilantro and lime juice if desired!