Low Carb Vegetarian Mexican Stuffed Bell Peppers
These Low carb and vegetarian Mexican stuffed bell peppers are delicious! I grew up with stuffed bell peppers as a staple in my house. We ate Italian flavored ones, Mexican flavored ones, I love them all! You can double this recipe and freeze an extra disposable cooking pan full for a future meal that just has to be reheated in the oven.
What you need
makes 6 stuffed bell peppers
1/2 large onion, diced
1 small zucchini, diced
8 ounces or half a pound cauliflower cut into a small dice (I used cauliflower pearls I found in the produce department)
1/2 cup salsa
1 can black beans
1 cup diced tomatoes
4 ounces cream cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
1 cup shredded Mexican blend cheese
6 Bell peppers – washed, tops cut off and cores removed.
Optional toppings
sour cream
salsa
Preheat oven to 375 F.
Prepare your bell peppers by washing, removing the top 1/5th of the pepper, removing the core of the pepper and setting into a greased casserole dish. * see bottom step for a short cut version
In a pan, add onions and saute until they are softened. Add the zucchini, cauliflower and stir for 2 minutes. Add the black beans, diced tomatoes, salsa, salt, garlic powder, chili powder, black pepper and cream cheese and stir until the cream cheese melts. Spoon mixture into the bell peppers and bake for 35 minutes. Add cheese on tops of the peppers and bake an additional 10 minutes. Optional- Serve with sour cream and salsa on top.
*To speed up the cooking time you can boil the peppers prior to stuffing them. Boil for 5 minutes and then drain. Stuff with the hot mixture and bake for 15 minutes with the cheese on top.
Low Carb Vegetarian Mexican Stuffed Bell Peppers
Ingredients
- 1/2 large onion diced
- 1 small zucchini diced
- 8 ounces cauliflower cut into a small dice or cauliflower rice
- 1/2 cup salsa
- 1 can black beans
- 1 cup tomatoes diced
- 4 ounces cream cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- 6 bell peppers washed, tops cut off and cores removed.
- Optional toppings
- sour cream
- salsa
Instructions
- Preheat oven to 375 F. Prepare your bell peppers by washing, removing the top 1/5th of the pepper, removing the core of the pepper and setting into a greased casserole dish. * see bottom step for a short cut version In a pan, add onions and saute until they are softened. Add the zucchini, cauliflower and stir for 2 minutes. Add the black beans, diced tomatoes, salsa, salt, garlic powder, chili powder, black pepper and cream cheese and stir until the cream cheese melts. Spoon mixture into the bell peppers and bake for 35 minutes. Add cheese on tops of the peppers and bake an additional 10 minutes. Optional- Serve with sour cream and salsa on top. *To speed up the cooking time you can boil the peppers prior to stuffing them. Boil for 5 minutes and then drain. Stuff with the hot mixture and bake for 15 minutes with the cheese on top.