Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 6 bell peppers (any color), tops removed and seeds cleaned out
• 1½ pounds lean ground beef
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (10-ounce) can Rotel, undrained
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon oregano
• Salt and black pepper, to taste
• 1½ cups shredded Colby Jack cheese
• ¼ cup chopped fresh cilantro

Optional Toppings

• Sour cream
• Sliced avocado
• Jalapeño slices
• Green onions
• Fresh salsa
• Lime wedges

Instructions

1. Preheat your oven to 400°F.
2. Slice the tops off the peppers and remove the seeds and membranes. Place them upright in a lightly greased baking dish.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
4. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
5. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Cook for 1 minute.
6. Add the tomato paste, Rotel, and cauliflower rice. Simmer for 4–5 minutes until most of the liquid has cooked away.
7. Remove from the heat and stir in 1 cup of the shredded cheese.
8. Spoon the beef mixture generously into each pepper. Sprinkle the remaining cheese over the tops.
9. Cover loosely with foil and bake for 20 minutes. Remove the foil during the last 5 minutes so the cheese becomes melted and lightly golden.
10. Garnish with fresh cilantro and your favorite toppings before serving.

Texas Girl Tip 🤍

If your peppers are extra large, microwave them for 2–3 minutes before stuffing. They’ll finish baking perfectly tender while still holding their shape, making this recipe truly weeknight friendly.

Serving Suggestions

Serve with:

• A simple avocado salad
• Cilantro lime cauliflower rice
• Mexican-style roasted zucchini
• Guacamole and fresh pico de gallo