Low Carb Stuffed Bell Peppers
Low Carb Stuffed Bell Peppers are full of creamy, spicy meat, then covered in cheese and baked until fork tender.
- 6 large bell peppers, tops cut off and seeds and membranes removed.
- 2 pounds ground beef can also use ground chicken or turkey
- 24 ounces cream cheese, cubed
- 10-12 ounces favorite salsa or hot sauce, with extra to spoon over the top while eating if you like.
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Grease a 9 x 13 glass baking and place prepared bell peppers
Cook ground beef in a large skillet, salt and pepper as you brown it. Drain extra fat from cooked meat, return it to skillet and turn heat to low.
Add cubed cream cheese to meat, stir until cream cheese has melted, add onion powder and garlic powder. Turn off heat and add salsa or hot sauce, stirring to mix.
Spoon creamy meat mixture into prepared peppers, filling all the way to the top.
Cover each pepper with grated cheese and then cover entire baking dish with foil.
Place covered baking dish into an oven preheated to 350 degrees and bake for approximately 90 minutes or until peppers are soft.