Mexican Stuffed Peppers Paleo Recipes
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
MEXICAN STUFFED PEPPERS (PALEO)
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
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.
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