Pretty to look at and satisfying to eat, I love me some bell peppers. All the better in the high heat of summer, when you can buy them for 50 cents each (thanks muchly, Sprouts Farmers Market!) – the green variety anyway. I’m a sucker for that gorgeous bold color, so I bought yellow and red too – still a thrifty purchase at $1.00 per, respectively.

I’d originally intended to use them for this CrockPot recipe from Holly; y’all check out her blog Life in the Lofthouse – so much recipe goodness.

But that grand idea always came back to me too late – like an hour after lunch while sitting at the office and thinking “if only I had an Instant Pot” too late.

So last night, with Holly’s recipe and this Taste of Home take in my hot little hands, plus a bag of Boulder Canyon riced cauliflower (more love for Sprouts – are y’all noticing a not so subtle theme here?), I set to work.

Ten minutes worth of prep with only one hand wash skillet to clean when all was said and done. And a cool 20 minutes later, two parents slap worn out from the work week (ain’t no tired like Friday night tired!) sat down to deliciousness.

I think it’s the enchilada sauce that makes it (lookin’ at you, Holly!). This recipe is definitely a new favorite in our house; it’s also all the things I want my dinners to be – high protein, savory, satisfying and lean!

Mexican Stuffed Bell Peppers
Ingredients:
6 bell peppers (totally fine to use less – the extra filling makes for tasty leftovers)
1 yellow onion, chopped
2 tomatoes, chopped
1 pound 93% lean ground beef
1 10-ounce can enchilada sauce
1 bag Boulder Canyon riced cauliflower, thawed
1 cup shredded cheese blend (I used cheddar)
Prep:
Wash bell peppers thoroughly. Slice off tops of peppers, chop and set aside. Chop onion and saute along with ground beef.
Add bell peppers, cooking until crisp tender. Mix in riced cauliflower. When cooked through, add enchilada sauce. Stuff each bell pepper with filling, then top with shredded cheese.Bake at 350 for 20 minutes.
MFP entry: Mexican Stuffed Bell Peppers, 1 serving = 1 pepper with filling, 302 cals.