These cheesy spicy Mexican stuffed bell peppers come together in only 20 minutes for a low-carb, gluten-free and totally delicious weeknight meal.
3 large bell peppers, cut in half lengthwise and cored
2 teaspoons coconut oil or avocado oil
1 pound grass fed beef
1 cup chopped red onion
1 cup chopped white or crimini mushrooms
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground chipotle chili
½ teaspoon salt
¼ teaspoon cinnamon
½ cup canned tomato puree
4 ounces shredded sharp cheddar cheese
chopped fresh cilantro leaves for garnish, optional
Place the peppers, cut side down in a microwave safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers are just starting to soften, 4 to 5 minutes. Carefully remove cover, drain off water and turn the peppers cut-side up in the baking dish.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about