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Taco Stuffed Peppers
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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Servings: 6
Calories: 1450kcal
Equipment
Ingredients
- 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)
Instructions
- 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. Bake peppers for 10 minutes.
- Remove peppers from oven, 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.
Notes
*omit beans for Paleo or Whole30
Nutrition
Serving: 1g | Calories: 1450kcal | Carbohydrates: 192g | Protein: 108g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 4507mg | Fiber: 77g | Sugar: 10g
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