Stuffed Bell Peppers, Low-Carb

16 oz 93% Lean Ground Beef
4 serving 1 Med. Green Bell Pepper
1 cup, chopped Onions, raw
3 tsp Garlic
1 tsp lawrys seasoning salt (by MSSSOCCER)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Cayenne Pepper (Ground)
1 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
1 serving Cauli rice (by EARMUFF9)
1.5 cup Ro Tel Diced Tomatoes & Green Chile.5 (by BLEVASSEUR)
1 cup Tomato Sauce
.5 cup Kraft Shredded 2% Mexican Four Cheese blend

Brown ground beef, since is 93% lean, no need to drain
While ground beef is cooking, cut the tops off the bell peppers and remove seed and lining - remove seeds from top of bell pepper and chop into bite size pieces add to ground meat
Add Cauli Rice
Add chopped onions and garlic - cook until veggies are tender
Add seasoning of choice, stir well
Add Rotel and tomato sauce and simmer for about 25 minutes.

Pre-heat Oven at 375 degrees
place the bell peppers in baking dish and bake for about 8 to 10 minutes to soften
stuff ground beef mixture into bell peppers
baked for about 30 minutes or until desired tenderness
top with cheese of choice and bake until well melted

Serving Size: Makes 4 servings, 1 bell pepper is a serving

Number of Servings: 4

Recipe submitted by SparkPeople user AMCAFEE_01.