Mexican Stuffed Peppers Paleo
Satisfy your cravings for a healthy, hearty meal with these delicious Mexican Stuffed Peppers, perfectly tailored to fit a paleo diet. Vibrant bell peppers are loaded with a savory filling of grass-fed ground beef, nutrient-packed cauliflower rice, and a medley of bold spices like cumin, chili powder, and paprika. Enhanced with garlic, onion, and tomato paste, this dish delivers layers of rich, zesty flavor in every bite. Baked to tender perfection and topped with fresh cilantro, creamy avocado slices, and a squeeze of lime, these paleo-friendly stuffed peppers are a wholesome dinner option that's both gluten-free and dairy-free. With just 15 minutes of prep time, this recipe makes weeknight cooking a breeze while keeping it exciting and nutritious. Perfect for serving family or guests, these stuffed peppers are a standout choice for Mexican-inspired comfort food with a healthy twist!
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 lb Ground beef (grass-fed)
- 2 cups Cauliflower rice
- 2 tbsp Avocado oil
- 1 small Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Tomato paste
- 1 cup Diced tomatoes (no salt added)
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Sea salt
- 2 tbsp Fresh cilantro, chopped (optional garnish)
- 1 Avocado (optional, for serving)
- 4 Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and prepare a large baking dish by lightly greasing it with avocado oil.
Cut the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers aside and optionally, dice the tops to use in the filling.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef to the skillet and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned. Drain excess fat if necessary.
Stir in the tomato paste, diced tomatoes, cauliflower rice, ground cumin, chili powder, paprika, and sea salt. Mix well and cook for 5 minutes to allow the flavors to combine.
Spoon the beef mixture evenly into the hollowed-out bell peppers, filling them to the top.
Arrange the stuffed peppers upright in the prepared baking dish. Drizzle the remaining 1 tablespoon of avocado oil over the peppers.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 5-10 minutes, or until the peppers are tender and lightly browned on the edges.
Remove from the oven and let cool slightly. Garnish with fresh cilantro, if desired, and serve with avocado slices and lime wedges.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 46.0 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4544 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
