Mexican Stuffed Peppers Paleo Recipes

MEXICAN-STYLE STUFFED PEPPERS

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.

MEXICAN STUFFED PEPPERS (PALEO)

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.