Prepare the bell peppers by washing, cutting off the cap on top, and cutting the seed bundle out of the middle. Make sure to wash the inside to get all of the seeds out.
Char the peppers by either grilling them on high for about 5 minutes (or until you reach the desired char level) or broiling them in the oven on high for 5 minutes on each side. Set peppers aside for later but keep the oven on.
Put ground beef in a skillet on medium heat and break up as cooking. Once cooked, add salsa, onion, and all spices. Cover with a lid and simmer for about 20 minutes (or until all meat is browned and fully cooked).
For extra flavor, after the meat is fully cooked, turn the heat down to low and allow the meat to set for an additional 20 minutes.
Place peppers on a cookie sheet. Spoon the meat mixture into each pepper until filled
Sprinkle the desired amount of shredded cheese on top.
Put the stuffed peppers in the oven for about 5 minutes or until the cheese has melted.
Notes
This low-carb dish is great for a large family, meal prep, or potluck. To make this dish dairy-free, you can leave out the cheese and top with fresh lettuce or guacamole.
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Food Category: Appetizers, Meat, Vegetables
Dietary Preference: Gluten Free, Low Carb
