Fatsexythermo Guest Recipe Double Stuffed Keto Enchilada Peppers
Yield 6 Stuffed pepper rings
Full of taste and oozing flavour - these peppers will ignite your night!
Individual beginnings as superb separate recipes was not enough to stop a little tinkering and the birth of these LCHF Double Stuffed Enchilada Peppers.
My husband said "(he was) amazed at the flavour combos that hit you 1 - 2 with this beauty". Clearly he loved them haha
I keep a stock of this enchilada sauce in my fridge and use it often...it's so easy and delicious and does well in the place of salsa. I especially like that I can make it to my preferred level of spice.
This meatloaf is by far the best I've ever cooked and eaten! Who doesn't love a quick make-ahead meal on a busy day. Would also be delicious as meatballs in enchilada sauce.
Combining these two with peppers and cheese...yes please!!
2 Capsicums - I used one red and one green
6 cubes + 1 cup shredded Jack or cheddar cheese
A batch of Keto Meatloaf including all optional fillings
2 cups of LCHF enchilada sauce
Serve with Cauliflower rice.
Prepare the LCHF enchilada sauce
While the sauce is cooking, prepare the capsicums by cutting off the tops and bottoms then gently removing seeds from remaining tube shaped peppers.
Cut each pepper into 3 rings.
Prepare the meatloaf recipe and divide into 6 equal portions.
Flatten each portion to the size of your hand.
Top with a cube of cheese and form into patties.
Push the stuffed patties into pepper rings.
Warm the oven to 175℃.
Spread 1 cup of sauce into the bottom of a cake pan.
Sear each of the stuffed peppers in a griddle pan (this step may not be necessary)
Place the peppers in the baking pan and top with the remaining cup of sauce.
Distribute shredded cheese on top of peppers.
Bake for 30minutes or until cheese is bubbly and browning.
Courses Lunch, dinner, snack