Mexican Stuffed Peppers (Paleo)

photo by Cook4_6

- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
7 pepper halves
- Serves:
- 4
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
directions
- 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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Reviews
-
I made this last night. It was good, but not great. I just think it needs to be tweaked with the seasoning a little bit. I may just try a spicier taco seasoning or a homemade one. Straightforward to put together and adding guacamole on top is a nice finish. Just needs a little bit more bite. The family liked it and I will definitely make again.
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RECIPE SUBMITTED BY
heatherhopecs
United States