Mexican Stuffed Peppers

Mexican Stuffed Peppers

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Course: Dinner
Cuisine: Mexican
Keyword: Mexican, Peppers, Stuffed Pepper
Prep Time: 15minutes
Cook Time: 45minutes
Servings: 6
Calories: 356kcal

Ingredients

  • 5 Bell Peppers various colors
  • 1 tbsp Avocado oil or olive oil divided
  • 1 large Yellow onion
  • 1 lb Grass Fed Ground Beef 90/10
  • 1 1/2 cups Cauliflower rice (see note) Shred cauliflower with cheese grater. Soften in skillet on medium/high heat with 1 tsp ghee or butter. Set aside
  • 2 tsp Cumin
  • 2 tsp Smoked paprika
  • 1 tsp Chipotle chili powder
  • 1/2 tsp Sea salt
  • 1 1/4 oz can Fire roasted tomatoes
  • 1 tbsp Apple cider vinegar

Lime Cashew 'Sour Cream'

  • 1/2 cup Raw cashews
  • 1/2 cup Water
  • 2 tbsp Lime juice
  • 1 tsp Lime zest
  • 1 tsp Apple cider vinegar
  • 2 tsp Nutritional yeast

Toppings [Optional]

  • 1/3 cup Fresh cilantro Chopped
  • 1 Avocado Diced
  • 1/2 cup Cheddar cheese
  • Salsa

Instructions

  • Preheat the oven to 375 degrees.
  • Prepare the peppers by slicing each one in half from top to bottom, so both halves are equal sized. Scoop out the seeds and the extra membrane.
    Lightly brush the outside with some oil. Place inside a large casserole dish and set aside.
    5 Bell Peppers various colors, 1 tbsp Avocado oil or olive oil divided
  • Prepare the filling:
    Heat a large skillet on medium – medium high heat.
    Once hot, coat the pan with oil and add some diced onion. Saute for a few minutes, then add the ground beef and cook until no longer pink.
    Drain any excess water/fat. Return the pan back to the heat.
    1 lb Grass Fed Ground Beef 90/10
  • Add the cauliflower rice and spices with the salt and cook for an additional 3-4 minutes,
    Stir in tomatoes and apple cider vinegar. Stir and simmer until well incorporated.
    Turn the heat off.
    1 1/2 cups Cauliflower rice (see note), 1 tsp Apple cider vinegar, 1 1/4 oz can Fire roasted tomatoes
  • Spoon the beef filling into each prepared bell pepper "cup".
    Bake for 30-35 minutes or until bell peppers are softened.
    If using cheese, top with cheese after baking for 15 minutes.
    5 Bell Peppers various colors, 1 lb Grass Fed Ground Beef 90/10
  • While peppers are baking, make the sour cream.
    In a single serving blender add Cashews, water, lime juice, vinegar, lime zest, nutritional yeast, and salt. Blend until completely smooth, about 1 minute.
    1/2 cup Raw cashews, 1/2 cup Water, 2 tbsp Lime juice, 1 tsp Lime zest, 1 tsp Apple cider vinegar, 2 tsp Nutritional yeast, 1/2 tsp Sea salt
  • Serve peppers hot with additional toppings
    1 Avocado, Salsa, 1/3 cup Fresh cilantro

Nutrition

Calories: 356kcal | Carbohydrates: 23g | Protein: 16g | Fat: 21g