Recipe for mexi~peppers


Last night I was in the mood for anything other than chicken…and we had not had mexican in a while so a quick trip to the market was all I needed to get home and start chopping away.  My husband has been joining the no gluten/sugar/starch band wagon…on his own, I never push anyone to do what I am doing (ok well maybe a smidgy push to him..ok everyone) and he started to come around when he noticed his blood pressure dropping   I knew he would like the stuffed peppers but he normally would like some rice or refried beans somewhere…so I had to put a “binder/filler” in with the seasoned meat and the easiest go to for me is peeled eggplant.  It’s non offensive and takes on the flavor of the mexican seasoning very well and in the end he loved it and did not miss all the starchy~gluten-y~sugary filler after all “yay for Fred” Enjoy!!

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  • 1-1/2 ground grass fed beef (the fattier the content the better)
  • 1/8 + 2 TBS cup of grass fed/pastured raised butter
  • 4 organic peppers~I like the yellow and red*their fun
  • 1/2 cup organic tomato sauce
  • 1 TBS mild green chilies
  • 1 TBS ancho chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 dried oregano
  • 1/4 tsp paprika
  • 1/4 garlic salt
  • 1 small organic eggplant~peeled and diced
  • 1/4 onion~red/yellow/white whatever you have
  • 3/4 cup freshly shredded pepper jack/cheddar~again whatever you like
  • 1/3-1/2 cup fresh crumbled queso fresco
  • celtic sea salt
  • topping: green scallion onions, tomatoes, avocado, lettuce


  1. In a small pan over medium high heat add 2 TBS of butter and let melt then add your peeled eggplant and chopped onion (add a bit of salt too). 
  2. Let saute for about 10 minutes then turn down your heat to low and let go about another 5-10 more stirring occasionally. 
  3. Next in a medium-sized pan over medium high heat melt your 1/8 cup of better and add your ground beef (again add a bit of salt) let brown for about 10 minutes breaking it up with your spoon (if you are following a ketogenic diet do not drain fat). 
  4. Add your seasoning, mild peppers and tomato sauce and give it a quick stir and let simmer for about 10 minutes. 
  5. Combine your ingredients and add your shredded cheese; stir to combine and fill your peppers and place in an oven safe dish. 
  6. Cook uncovered for about 15-20 minutes remove from oven and top with your queso fresco crumbles. 
  7. I served with a side of mexican salad and salsa.


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