Delectable Keto Tex-Mex Stuffed Bell Peppers with Cheesy Avocado Sauce

Allergens

Dairy, Gluten (not included in this recipe)

Ingredients

• 6 large bell peppers (green or red) 1 lb ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 can black beans (15 oz), rinsed and drained 1 cup corn kernels, fresh or frozen 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp salt 1/4 tsp black pepper 2 cups Mexican cheese blend, shredded 1 avocado 1/4 cup sour cream 1 tbsp lime juice Fresh cilantro leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Slice off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish and bake for 12 15 minutes until slightly tender.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Add onion and garlic to the skillet, cooking until softened.
4. Stir in black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, allowing flavors to meld.
5. Remove bell peppers from the oven and stuff each one with the beef mixture. Top with cheese and return them to the oven for an additional 10 12 minutes or until cheese is melted and bubbly.
6. In a food processor, blend avocado, sour cream, lime juice, and salt until smooth. Serve as a sauce over stuffed bell peppers.
7. Garnish with cilantro leaves and serve immediately.

Chef’s Insight

For added spice, include jalapeño or serrano peppers in the filling.

Notes

This recipe is suitable for low-carb, ketogenic, and gluten-free diets.