Another tasty Paleo and Whole30 friendly dinner recipe that the entire family will LOVE! These Taco Stuffed Peppers have all the great flavors of tacos tucked inside bell peppers. Forget Taco Tuesday, you’ll want these every night of the week! This recipe is also dairy free, gluten free and grain free.
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TACOS . . . they are my weakness. Well, Mexican food in general really. I mean, forget Taco Tuesday. I want tacos evvvverrrry day! 🌮🌮🌮
While I enjoy a street taco or two on the regular. I keep things interesting (and a little healthier) with recipes like these Taco Stuffed Peppers and this Taco Salad that I shared on Instagram.
Here in California we take our tacos seriously. And luckily there is an abundance of great taquerias in Cali.
I live in an area with a lot of drive-thru tourist activity and I have often day dreamed about having a roadside Taco & Snow Cone Shack. Buuuut, dealing with the public isn’t my strong suit and I’d probably end up eating more tacos than I sold 😆
A girl can dream though.
These Taco Stuffed Peppers are really easy to make and great for meal prep because they reheat well.
All we gotta do is prep the filling. Stuff those peppers. Then bake.
Are these stuffed peppers Paleo and Whole30?
I added black beans to mine and beans are not compliant. Just leave off the beans and you are good to go Paleo or Whole30!
Are stuffed peppers good for you?
Yes! Be sure to get quality organic beef for the best flavor and health benefits. Bell peppers have a ton of vitamins and fiber. I skip the green peppers because I prefer the flavor of red, yellow and orange bell peppers. Apparently red bell peppers also contain more beta-carotene and vitamin C than the green. Who knew? Well, now we do 😃
Can these be prepared ahead of time?
Absolutely! For the best results, prepare filling and stuff peppers. Cover and refrigerate. Then just pop in the oven to bake when ready.
What else can you put in the filling?
Cook rice and add that to make it more filling. Corn would be great too. And of course, melted cheese on top if dairy is not an issue.
Just note that the amount of filling that this recipe yields is more than enough to fill these peppers. So if you bulk up the filling you will either need to halve the filling recipe or buy extra peppers.
What tools do you need for this recipe?
Tips → Tricks → Suggestions →
- Got extra filling mixture left over? Save it and use it in some Mexi scrambled eggs, a standard taco or a taco salad.
- Depending on your peppers there could be some liquid inside after baking. Just gently tip the pepper to release any juices and you are good to go.
- Serve with rice on the side or this Cilantro Lime Quinoa.
More Peppers for your dinner table →
- 2 Lbs Ground Beef
- 14 ounce Can Diced Tomatoes, (low sodium)
- 4 ounce Can Diced Green Chiles, (drained)
- 15 once Can Black Beans*, (rinsed & drained)
- 2 Tablespoons Tomato Paste
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 Lbs Bell Peppers (6-7), (halved lengthwise, seeds removed)
- In large skillet, brown ground beef. Drain any excess fat then return beef to pan.
- Over medium heat add, tomatoes, chiles, beans, tomato paste, chili powder, cumin, garlic powder, onion powder, paprika, thyme, salt and pepper.
- Stir until combined and just heated through. Remove from heat.
- Preheat oven to 375ºF
- Rub peppers with oil and place into a 9x13 glass baking dish, open side up.
- Spoon filling into peppers. There will be enough to fill each with a generous amount.
- Bake peppers for 20-25 minutes or until tender.
- **if topping with cheese, add the last 5 minutes of baking time**
- Serve with cilantro, limes, avocado, lettuce, olives, sour cream, cheese, etc.
*omit beans for Paleo or Whole30
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