Smoked Stuffed Bell Peppers
"Easy, low-carb/keto option, versitile Italian or Mexican style, make more than you think you'll eat!"
Serves 4 | Prep Time 15 minutes | Cook Time 50 minutesWhy I Love This Recipe
I used to hate stuffed green peppers growing up! Then, I tried these, then put them in the smoker, oh my goodness! Delish!! This recipe also works well when I want to convert it to low carb by using ground chicken, mozzarella or Parmesan. It's now a family favorite!
Ingredients You'll Need
4-8 bell peppers; I like to use yellow, orange, red and green
One onion, diced
4-6 cloves garlic, minced
1 lb ground meat (beef, chicken, venison, turkey, I've used them all!) - prepared "Italian" ground meat or "Taco" meat saves time!
1-2 Cups shredded cheese (cheddar, Parmesan, mozzarella, Mexican, all work great - pick your fav, or what fits your meal craving)
Italian (Spaghetti seasoning works in a pinch!) or Mexican Seasoning
Directions
Slice peppers and remove seeds. I either down the middle from top to bottom to make "boats", or remove the entire top so they stand on their bottom. Either way is great!
Par-boil in a pot of boiling water for 5-10 minutes, or microwave 5-10 minutes (in a dish with 1" of water, or add water to each pepper if cut for standing), until just softening
Cook ground meat, set aside; add onions and garlic, cooking until just brown. Return meat to skillet, add seasonings and simmer 10 minutes.
Fill peppers with meat mixture, place on a cookie sheet, and top with cheese of your choice.
Place in smoker (optional) for 15 - 30 minutes.
Bake in 350 oven for 15 - 30 minutes (depending on if you added the smoker step/time), until heated throughout, and cheese is well melted.
Top with any desired toppings: sour cream, avocado, chopped cilantro or parsley, to add to your Italian or Mexican pepper theme!
