Savor the Flavor: Delectable Mexican Stuffed Peppers

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 2 green bell peppers
• 1.25 lbs ground beef, browned
• 1/4 onion, finely chopped
• 2 garlic cloves, minced
• 1 10 ounce can of Rotel
• 2 tbsp homemade taco seasoning
• 2/3 cup beef broth
• 1/2 cup steamed riced cauliflower (using a portion of a 10 oz bag)
• 1 1/2 cups shredded Monterey Jack Cheese or Colby Monterey Jack

Instructions:

1. Slice the bell peppers in half horizontally, removing seeds and membranes. Arrange them face up in a greased 9×13 casserole dish, then microwave for 5 minutes to soften.
2. In a skillet, cook the ground beef with chopped onion and minced garlic until the beef is browned. Drain any excess fat.
3. Microwave a portion of the riced cauliflower according to package instructions.
4. In the skillet with the beef, add Rotel, homemade taco seasoning, beef broth, and 1/2 cup of steamed riced cauliflower. Bring the mixture to a boil, then simmer uncovered for 10 minutes on medium heat to allow the liquid to reduce and the sauce to thicken.
5. If needed, continue simmering until the sauce reaches desired consistency.
6. Fill each bell pepper half with the beef mixture, then sprinkle shredded cheese on top.
7. Bake in a preheated 350-degree oven for 20 minutes until the cheese is melted and bubbly.
8. Serve and relish the flavors! Enjoy your Mexican Stuffed Peppers.