Best 2 Mexican Stuffed Peppers Paleo Recipes

Looking for a delicious and nutritious paleo meal that is sure to impress your family and friends? Stuffed peppers are a classic recipe that can be easily adapted to a paleo diet. With a variety of fillings to choose from, Mexican stuffed peppers are a great way to add some spice and flavor to your next meal. This article will provide you with a guide to creating the best Mexican stuffed peppers paleo recipe, with tips and tricks for making this dish a success.

Here are our top 2 tried and tested recipes!

STUFFED MEXICAN PEPPERS

Stuffed Mexican Peppers image

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Provided by Jasgirl

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 17.3 g, Cholesterol 73 mg, Fat 18.5 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 9.9 g, Sodium 1182.2 mg, Sugar 7.1 g

MEXICAN STUFFED PEPPERS (PALEO)

Mexican Stuffed Peppers (Paleo) image

Make and share this Mexican Stuffed Peppers (Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories Peppers

Time 1h

Yield 7 pepper halves, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) packet low-sodium taco seasoning
1 large onion, chopped
1 (10 ounce) can tomatoes and green chilies (e.g. Rotel)
6 ounces tomato paste
1/2 cup chopped cilantro
4 ounces black olives, sliced
4 yellow bell peppers
fresh salsa
3 avocados
1 teaspoon garlic powder

Steps:

Preheat Oven to 350.
Brown beef with the packet of taco seasoning.
While beef is browning, chop the white onion and cilantro. Add onion and cilantro to the beef and saute another 5 minutes.
Half and seed the bell peppers. Take one half of one bell pepper, finely dice it.
Add diced bell pepper, canned tomatoes, 6 oz can of tomato paste, and olives to the meat mixture.
Grease a baking dish and place bell peppers open side up in the pan.
Using a slotted spoon to remove any excess liquid, fill each pepper with the meat mixture.
Bake for 30 minutes.
For the topping:.
While the peppers are baking, mash up the avocados and 1 Teaspoon Garlic Powder.
When peppers are done, scoop some guacamole on top and use salsa as desired.

Tips:

Select the right peppers: Choose bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers with blemishes or soft spots.
Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. If you want softer peppers, you can roast them before stuffing.
Use high-quality filling ingredients: The filling is what makes stuffed peppers so delicious, so use the best ingredients you can find. Fresh, organic vegetables, high-quality meat, and flavorful spices will make all the difference.
Pack the filling tightly: Don't be afraid to pack the filling tightly into the peppers. This will help them hold their shape and prevent them from falling apart.
Cook the peppers thoroughly: Stuffed peppers should be cooked until the peppers are tender and the filling is heated through. The cooking time will vary depending on the type of peppers you use and the cooking method you choose.

Conclusion:

Mexican stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch, dinner, or a party appetizer. With a variety of filling options to choose from, there's a recipe for everyone. Whether you like your peppers mild or spicy, vegetarian or meat-based, you're sure to find a Mexican stuffed pepper recipe that you'll love. So next time you're looking for a new and exciting meal, give Mexican stuffed peppers a try. You won't be disappointed!