Ingredients
- 2 large red bell peppers (or green is fine)
- 12 oz. ground beef
- Pinch each onion powder, garlic powder, and chili powder
- Pinch salt and black pepper
- 6 oz. zucchini grated
- 1/2 c. green onion, chopped
- 1 leftover low-carb biscuit (I used one of these: http://genaw.com/lowcarb/cq_cheddar_bay_biscuits.html
- 8 oz. Monterrey Jack Cheese (or mixture of jack and cheddar if you prefer)
- 1/2-1 whole dried Guajillo Chile, seeded and chopped (These are not hot!)
Preparation
Step 1
Preheat oven to 350º. Cut the stem and seed out of two large peppers. Cut peppers in half lengthwise. Place in pot of boiling water and parboil for a few minutes, until just beginning to slightly soften. Remove and drain on towel. Place cut-side up in a greased glass dish. Set aside while you make the filling.
Brown crumbled ground meat in a non-stick skillet. When done, add green onion and grated zucchini and continue sauteing until zucchini is beginning to get done. Add all spices, salt and pepper, and the chopped Guajillo chile. Crumble up the low-carb biscuit into the meat mixture and stir well. Now add about half of the cheese and stir so it melts and bounds with the meat, somewhat. Spoon 1/4th of the filling into each pepper half. Top with remaining cheese. Bake at 350º for 30 minutes or until cheese is melted and bubbly on top. I serve these with a nice guacamole salad.