“Mexican” style stuffed pepper..

So, after a week in San Diego, I began a fast & furious love affair with ranchero sauce. I decided to make my own at home (because how hard could it be, right?) which then got incorporated into this “recipe of the week” from my Rebel Reset! Since my bestie’s husband, John, was the one who gave me the idea to incorporate recipe’s each week - we’re naming this one after him, THE JUAN. This stuffed pepper has a Mexican twist, and is super low carb & cheese-free. You can totally add cheese - to the top, inside the stuffing, whatever - but I just chose to top with a little more ranchero and some avocado.

For the sauce:

1 14 oz can fire roasted chopped tomatoes (no sugar added)

1 chile pepper in adobe sauce

1 jalapeno

1 medium onion

1 tsp chili powder

1 tsp cocoa powder

1 tsp kakato (or other sweetener - stevia, monkfruit, etc)

salt to taste

First, chop up the onion and jalapeno (devein & deseed unless you want it to be extra fuego) and saute in a bit of oil til soft - about 5 min. Then add that, along with the rest of the ingredients, into a food processor until you have a salsa like consistency. There you go!

For the peppers:

4 round bell peppers (you now, round like good for stuffing)

1 lb shaved beef (I used this frankly, because it was on sale, you can use lean ground beef, bison, turkey, chicken .. you get the idea)

1/2 cup drained & rinsed black beans

1/2 cup frozen corn kernels

1/2 cup cauliflower rice (doesn’t need to be cooked)

handful of raw spinach

salt to taste

Now for the peppers, I cut mine length-wise because I think it looks cuter.

I browned the beef in the same pan I used to cook the onions & jalapeno, then once almost cooked through, put it in a big bowl where I mixed it with the rest of the ingredients, and added a few heaping tablespoons of the ranchero.

Arrange in a glass baking dish with about 1/2 cup of water at the bottom. Cover with foil.

Cook at 425F for 35 min, then uncovered (now is the time to add cheese if you want to) for another 15 min.

MACROS for a serving - which is a whole pepper (so 2 HALVES) are about 25C/16F/32P (thats assuming you add about 1/4 avocado to it.)

If you recreate, post to social and #therebelinsiders #therebelreset


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