Low Carb Stuffed Peppers with Mexican Barbacoa (Slow Cooker Recipe)
ChefMaria FernandaDifficultyIntermediateCraving barbacoa on keto? Try these low carb Mexican barbacoa stuffed bell peppers! They pack a flavorful punch, but without all of the carbs! Plus, you are getting the benefits of micronutrients in the peppers and onions!
Servings 6
Serving size 1 stuffed pepper
Net Carbs
- Amount Per Serving
- Calories 139
- % Daily Value *
- Total Fat 2.8g4%
- Protein 20.1g
- Total Carbohydrate 6.1g3%
- Dietary Fiber 0.8g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a ziplock bag, combine all of the ingredients, except the peppers.
Allow pork to marinate overnight in this mixture.
Add the marinaded pork to a slow-cooked and cooked for 4-6 hours, or unit the pork is cooked and tender.
Preheat the oven to 350F.
Cut each bell pepper in half (lengthwise) and place on a baking sheet.
Bake the bell peppers for 30 minutes in the preheated oven.
To make the low carb stuffed peppers, fill each cooked bell pepper half with equal parts of the barbacoa mixture.
Option to top and serve your low carb stuffed peppers with guacamole.
Ingredients
Ingredients
Directions
Directions
In a ziplock bag, combine all of the ingredients, except the peppers.
Allow pork to marinate overnight in this mixture.
Add the marinaded pork to a slow-cooked and cooked for 4-6 hours, or unit the pork is cooked and tender.
Preheat the oven to 350F.
Cut each bell pepper in half (lengthwise) and place on a baking sheet.
Bake the bell peppers for 30 minutes in the preheated oven.
To make the low carb stuffed peppers, fill each cooked bell pepper half with equal parts of the barbacoa mixture.
Option to top and serve your low carb stuffed peppers with guacamole.
Notes
