Mexican Stuffed Peppers (Paleo)

Total Time
Prep 30 mins
Cook 30 mins

Adapted from

Ingredients Nutrition


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

Fantastic recipe! I used ground beef and a small amount of chorizo, rotel tomatoes, and eliminated the olives. I also topped this with my standard guacamole recipe instead of the mixture in the recipe. I will definitely make this again!

Cook4_6 January 14, 2015

Always looking for paleo recipes that actually taste good! These were excellent! I used "no salt added" tomatoes and olives and plain avocado and it was still delicious.<br/><br/>Will be making this regularly.<br/><br/>Thanks so much for sharing!

Sharon Carty August 04, 2014

My younger son hates everything, but he ate two of these! I put cheddar on the kids' peppers and avocado on the adults'. Great recipe!

jencmd April 29, 2014