Mexican Stuffed Peppers

Mexican Stuffed Peppers

4 Medium Red Peppers cut Lengthwise (or green, I cut the tops off when using green, they stand up better than the red)

1 lbs. ground beef

1/2 Onion Chopped

4-6 mini sweet peppers orange, yellow, red or one larger sweet pepper chopped

1 clove garlic crushed

1/2 bunch Cauliflower, shredded with cheese grater attachment

Handful of Kale torn

1 Can of tomatoes or 2-3 romas chopped and smashed lightly

2 cups of stock

1 Tbs Mexican Seasoning

1/4 cup Shredded Cheddar (optional for Dairy peeps)

1 thin Slice Muenster Cheese, torn up (optional for Dairy lovers)

Preheat oven to 375. Line a Lasagna Dish with Peppers cut side up.

Saute onions, peppers and garlic in a Tbs or two of fat/oil in a large pan. Add in beef and brown. Sprinkle with seasoning and mix well. Add tomato and toss for a minute, then add cauliflower and do the same. Cover with stock, you may not use all of it Add torn Kale. Simmer down until liquid is reduced. About 15-30 minutes.  Fill Peppers with mixture. Top with Cheese if using Cheese. Bake until peppers reach desired softness. Ours were firm yet soft after about 20 minutes.