Grain free beef stuffed peppers (low carb, gluten free)
  1. Preheat the oven to 380 degrees F
  2. Heat up a saucepan in medium to low heat and add the chopped onion. Mix well until brown.
  3. Add the chopped zucchini, spices and stir well for couple more minutes
  4. `Add the beef immediately and start breaking it down as you add the tomato sauce, fresh cilantro and water. Keep mixing the beef and cook over low to medium heat for about 10-15 minutes. You can add more water if you need to make sure the beef and zucchini are fully cooked.
  5. Cut the top of the bell peppers and remove the seeds. Place the peppers on a baking dish and start filling them up with the beef mixture. You can slice the bottom of the peppers to make up stand upright if necessary.
  6. Top the sauce with the cheese and place in the preheated over for 40 minutes. Make sure the peppers are tender before serving.
  7. Drizzle the peppers with olive oil and serve warm!
  8. Enjoy!
Recipe Notes

PSS: if you love adding rice to your stuffed peppers. By all means, do so. Simply boil rice ahead of time and add it to the mixture while after the beef is fully cooked. You can also add more veggies if you like. For me, the zucchini and peppers were enough veggies!