Stuffed Hatch Chili Peppers
Stuffed Hatch Chili Peppers
’tis the season…Hatch Chili Season! Bring some spice into your life by stuffing these little beauties with cauliflower rice, sirloin, more hatch and seasoning for a Keto recipe or add rice for low carb! Each pepper weighed about 55-65g so amounts are what my recipe wound up with, yours may vary. Adjust the amount of sirloin based on YOUR macros to decrease the protein if needed.
Ingredients
400 grams beef sirloin, cubed into tiny cubes
2tsp Worcestershire sauce
7 grams pink salt
.5 grams ground pepper
5 grams granulated garlic
14 grams olive oil
60 grams hatch chili (1 pepper), raw and chopped
340 grams riced cauliflower
10 grams spaghetti seasoning (Italian seasoning)
240 grams hatch chili (4 peppers), raw sliced down one side and cleaned out
Instructions
Let the cubed sirloin marinate in the Worcestershire, garlic, salt and pepper while getting all the other ingredients ready.
Sauté the rice, diced hatch and spaghetti seasoning in oil until cooked
Add in the sirloin and cook until the outside of the meat is browned
Stuff the peppers. If you have additional stuffing, continue sauteing it until the meat is cooked through
Place the stuffed peppers in a 400 degree oven with 1/2 cup of water in the dish, covered with foil (2 slits in it to release steam) for 20 minutes.
Plate peppers and divide extra stuffing.
Notes
This makes 2 servings
Per serving
Protein 50.1 grams
Net Carbs 8.5 grams
Fat 15.8 grams
Nutrition
- Serving Size: 2
- Fat: 15.8
- Carbohydrates: 17.5
- Fiber: 9
- Protein: 50.1
