These cheesy spicy Low Carb Mexican Stuffed Peppers come together in only 20 minutes for a totally delicious, keto-friendly and family friendly weeknight meal
Step 1
Place the peppers, cut side down in a microwave-safe baking dish. Add 1 cup water to the baking dish. Cover. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water.
Step 2
Heat oil in skillet. Add beef and cook, crumbling with a wooden spoon until the meat is browned. Add onion and mushrooms and cook, stirring often, until the vegetables are softened.
Step 3
Stir in cumin, chili powder, chipotle, salt and cinnamon and cook until fragrant, about 30 seconds.
Step 4
Remove from heat and stir in tomato puree.
Step 5
Fill the peppers with the meat mixture (about ½ cup per pepper half).
Step 6
Top with cheese. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm with cilantro on top if desired.