Jalapeño and poblano peppers elevate every element of this keto bowl with the spicy kick you crave. We start with a layer of jalapeño-seasoned zucchini and top it with savory ground beef that’s seasoned with cumin and oregano and sautéed with diced jalapeños and poblanos. It’s topped with roasted poblano and red bell peppers, plus a sprinkle of pepper jack cheese. On the side, there’s a flavorful poblano cauliflower mash made with cream cheese, butter, cheddar, and Parmesan.

Ingredients: ground beef, cauliflower, zucchini, poblano peppers, shredded pepper jack cheese ((pasteurized milk, jalapeño peppers, cheese culture, salt, enzymes), potato starch added to prevent caking, natamycin (a natural mold inhibitor)), cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), unsalted butter (pasteurized cream, natural flavorings), jalapeño peppers, red bell peppers, green onions, shredded medium white cheddar cheese (cultured milk, salt, enzymes, potato starch (added to prevent caking), natamycin (natural mold inhibitor)), cilantro, olive oil, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), sea salt, cumin, roasted garlic oil (olive oil, garlic), granulated garlic, granulated onion, jalapeño powder, crushed red pepper flakes, dried oregano