Mexican Stuffed Peppers Paleo Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

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.