Ingredients
Scale
- 6 Bell Peppers, seeds removed and cut in half (I used a combination of red, green and orange)
- 1 lb carnitas or shredded beef
- 16 oz riced cauliflower (about 3 cups)
- 12 oz salsa or enchilada sauce
- 1 4 oz can diced green chilis
- 1/2 cup chopped onion
- 1 tbs avocado oil
- 1 tsp garlic powder
- 1 tsp minced garlic
- 1 tsp cumin
- ½ tbsp nutritional yeast (or 1 cup mozzarella if using cheese)
- Salt and pepper to taste
- Cilantro and olives to garnish
Instructions
- Preheat oven to 375 degrees and line two 9x11 baking dishes with parchment paper
- Place riced cauliflower in a microwave safe bowl with 2 tbsp of water and heat covered for 2 minutes to soften
- Heat 1 tbs of oil in a large skillet
- Add onion and garlic and sauté for 1-2 minutes
- Add in cauliflower rice and sauté for about 3 more minutes
- Add in carnitas, diced chilis, seasonings and salsa (or enchilada sauce) and cook together for 1-2 more minutes or until cauliflower is tender
- Spoon carnitas mixture into peppers and top with black olives and nutritional yeast (or mozzarella if using cheese)
- Bake at 375 for 30 min (Note: if using mozzarella place in the broiler for 1-2 minutes until cheese is bubbly)
- Garnish with cilantro and serve!
Nutrition
- Calories: 283
- Fat: 13
- Carbohydrates: 16
- Fiber: 6
- Protein: 19
