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Mexican Stuffed Peppers

Mexican Stuffed Peppers: Paleo, Whole30, Keto

  • Author: Jen Lopez
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Dishes
  • Cuisine: Mexican

Ingredients

Scale
  • 6 Bell Peppers, seeds removed and cut in half (I used a combination of red, green and orange)
  • 1 lb carnitas or shredded beef
  • 16 oz riced cauliflower (about 3 cups)
  • 12 oz salsa or enchilada sauce
  • 1 4 oz can diced green chilis
  • 1/2 cup chopped onion
  • 1 tbs avocado oil
  • 1 tsp garlic powder
  • 1 tsp minced garlic
  • 1 tsp cumin
  • ½ tbsp nutritional yeast (or 1 cup mozzarella if using cheese)
  • Salt and pepper to taste
  • Cilantro and olives to garnish

Instructions

  1. Preheat oven to 375 degrees and line two 9×11 baking dishes with parchment paper
  2. Place riced cauliflower in a microwave safe bowl with 2 tbsp of water and heat covered for 2 minutes to soften
  3. Heat 1 tbs of oil in a large skillet (affiliate link)
  4. Add onion and garlic and sauté for 1-2 minutes
  5. Add in cauliflower rice and sauté for about 3 more minutes
  6. Add in carnitas, diced chilis, seasonings and salsa (or enchilada sauce) and cook together for 1-2 more minutes or until cauliflower is tender
  7. Spoon carnitas mixture into peppers and top with black olives and nutritional yeast (or mozzarella if using cheese)
  8. Bake at 375 for 30 min (Note: if using mozzarella place in the broiler for 1-2 minutes until cheese is bubbly)
  9. Garnish with cilantro and serve!


Nutrition

  • Calories: 283
  • Fat: 13
  • Carbohydrates: 16
  • Fiber: 6
  • Protein: 19