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Roasted peppers on baking tray stuffed with ground beef and jalapenos and drizzled with mustard

Easy Mexican Stuffed Bell Peppers

Roasted Bell Peppers stuffed with a Mexican style meat filling
Course Main Dish
Cuisine Mexican
Keyword paleo
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 368 kcal
Author WhittyPaleo

Ingredients

  • 3-4 bell peppers
  • 1 tbsp coconut or olive oil
  • 1 onion (diced)
  • 2-3 cloves garlic (minced)
  • 2-3 jalapenos (optional: I like spicy food, diced)
  • 2 green chillies (diced, optional)
  • 500 g grass-fed/organic ground beef (or any other ground meat)
  • 3 tablespoons tomato paste
  • 2 tablespoons coconut aminos
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon ginger
  • 1/4 teaspoon coriander
  • 1/4 teaspoon mint

Instructions

  1. Preheat your oven to 175C/350F
  2. Wash bell peppers and cut in half with the outer green stem still attached. Remove the inside stem and seeds.
  3. Steam the peppers for about 4 1/2 minutes.
  4. While bell peppers are steaming, place a pan on medium heat and cook diced onions until translucent. Add in garlic, jalapenos & chillies.
  5. Once done, add in your ground beef and cook until browned.
  6. Add in your tomato paste and coconut aminos. Stir in until fully incorporated.
  7. Next, add in your seasonings. Let cook for another 3-5 minutes.
  8. Take your filling off the heat and grab your peppers. Using a slotted spoon, stuff each pepper with enough of your meat filling. Over filling is okay, it should not drip in your oven.
  9. Using a baking tray, baking sheet or whatever else you fancy, place stuffed peppers in your oven and bake for 10 minutes. This step is optional but it adds a nice roasted finish to the peppers. Make sure you keep an eye on them so the meat filling does not burn.
  10. Once done, plate and serve!

Recipe Notes

Top with mustard, salsa or guacamole