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Close-up view of Whole30 taco stuffed peppers in a baking dish

Whole30 Taco Stuffed Peppers

40aprons.com/whole30-taco-stuffed-peppers/
These Whole30 taco stuffed peppers are an easy, delicious, and super satisfying way to satisfy those Mexican food cravings. With a perfectly seasoned taco meat filling, diced tomatoes and green chilies, cauliflower rice, and flavorful bell peppers, every bite is a tastebud-pleaser. Great for paleo and low carb lifestyles, too!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Recipe Makes (Approximate): 4 servings

Equipment

  • Cutting board
  • Sharp knife
  • baking sheet greased
  • Large skillet
  • foil if needed

Ingredients

For the Whole30 Taco Stuffed Peppers

  • 4 medium bell peppers (any color)
  • 1 pound ground beef
  • 1 tablespoon avocado oil (plus more as needed)
  • 1 small yellow onion (diced)
  • 2 tablespoons Whole30-compliant taco seasoning (store-bought or make your own)
  • 2 tablespoons organic tomato paste
  • 3 cloves garlic (minced)
  • 1 10-ounce can Rotel diced tomatoes with green chilies (drained)
  • 2 cups frozen cauliflower rice
  • salt (to taste)
  • freshly ground black pepper (to taste)

Optional Toppings

  • guacamole
  • fresh cilantro (chopped)
  • fresh or pickled jalapeños (thinly sliced)

Instructions

  • Preheat oven to 350° Fahrenheit. Wash and dry peppers, then slice them in half from top to bottom. Discard stems and seeds.
  • Place bell pepper halves, hollow side up, on greased baking sheet. Place baking sheet in oven and bake for 15 minutes. Remove from oven and discard any excess water in middle of peppers.
  • In large skillet over medium heat, cook ground beef until browned and crumbled. Add oil if necessary to prevent burning. Once ground beef is browned, drain any excess grease from skillet.
  • Add 1 tablespoon avocado oil and diced onions to skillet with ground beef. Cook 5 minutes or until onions soften. Add taco seasoning, tomato paste, and garlic and cook one additional minute.
  • Add drained Rotel and frozen cauliflower rice to skillet. Sauté, stirring periodically, for 5 minutes, then salt as needed depending on taco seasoning. Continue cooking until cauliflower rice is cooked through, tasting and adjust seasoning as needed.
  • Spoon taco filling into centers of baked bell pepper boats. Return baking sheet to oven and bake at 350° Fahrenheit for 15 to 20 minutes or until peppers are tender. Check periodically and cover baking sheet loosely with foil as needed if filling is browning too much.
  • Once. bell peppers are soft, remove from oven and serve warm, garnished with guacamole, cilantro, and jalapeños if desired.

Recipe Notes

  • Make it Keto: Skip the tomato paste, and add shredded cheese if desired (and if you're not also Whole30/paleo).

Nutrition Information (Approximate)

Serving Size: 1serving (2 pepper halves)Calories: 305calProtein: 26gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 351mgPotassium: 710mgTotal Carbs: 15gFiber: 5gSugar: 9gNet Carbs: 10gVitamin A: 3727IUVitamin C: 186mgCalcium: 48mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/whole30-taco-stuffed-peppers/