Beberé Enchilada Style Stuffed Peppers
These aren’t your authentic Mexican enchiladas, but these Beberé Enchilada Style Stuffed Peppers will definitely give you a kick of spice!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 1x
- Category: Dinner
- Cuisine: Ethiopian
Scale
Ingredients
- 2lb 85% lean pastured ground beef
- 1 cup organic frozen cauliflower rice
- 3 tbsp Kerry Gold butter
- 1/2 maui onion
- 1 large carrot
- 2 cloves garlic
- 2 tsp smoked sea salt
- 2 tsp beberé
- 5 large bell peppers
- 5 dollops organic, lactose free sour cream
Instructions
- Heat a large skillet on medium heat. In the meantime dice your carrot, onion and garlic.
- Add the butter to the skillet; once it’s melted add in the diced veggies.
- Sauté, stirring occasionally until tender, about 8 minutes.
- Add in the beef, salt and bebere, stir well, breaking up the beef until crumbly and browned. Mix in the cauliflower rice. Stir until well incorporated. Remove the skillet from the heat.
- Pre-heat the oven to 400F. While the oven heats cut the tops off of your peppers, remove the core and seeds. Then spoon the beef mixture into them. Arrange the peppers in a casserole dish.
- Top each one with a dollop of sour cream. Sprinkle a little extra spice mix on top.
- Bake for 40 minutes! Serve hot!
Notes
- Spice Mix: you can also use your favorite taco seasoning or hot curry
- Sour Cream recommendation: Green Valley
Nutrition
- Calories: 516
- Fat: 38.8
- Carbohydrates: 8.4
- Protein: 35
Keywords: bebere enchilada style stuffed peppers