Mexican Stuffed Red Peppers
Not only are these little peppers filled with flavor, but they're a great way to get lots of veggies in one meal! Bonus, it's easy to get the right portion with your own little pepper!
Description
Not only are these little peppers filled with flavor, but they're a great way to get lots of veggies in one meal! Bonus, it's easy to get the right portion with your own little pepper!
Ingredients
- 6 red bell peppers (tops and seeds removed)
- 1 tbsp. olive oil (extra virgin)
- 1.5 cups onion (diced)
- 1 pound grass-fed ground beef or ground turkey
- 1 medium Sweet Potato (small diced, skin on)
- 2 medium zucchini (~2.5 cups, diced small)
- 1 16oz jar tomato salsa (mild or medium)
- 1 6oz can tomato paste
- 2 cups quinoa or "riced" cauliflower (cooked/steamed)
- 2 cups black beans (or 1.5 cans, rinsed and drained)
- 2 cloves garlic (minced)
- 1/2 tsp. cumin (ground)
- 1/4 tsp. Himalayan salt
- 1/4 tsp. pepper
- 1/2 tsp. chili powder
Pepper Filling
Seasonings
Instructions
- Preheat oven to 350 degrees F. Cut and remove tops from red peppers, wash out any seeds. Lightly grease a baking pan with olive oil and roast peppers for 15 minutes, rotating halfway through.
- While the peppers are roasting, heat olive oil in a large skillet over medium heat. Steam the rice in a separate pot or use leftover cooked rice.
- Chop onion, sweet potato, and zucchini according to directions (should all be in small, bite-sized pieces). Add onion to the large skillet and saute for 2-3 minutes. Add in the ground meat and chop into bite-sized pieces.
- Add in sweet potatoes and cook another 3-4 minutes, stirring occasionally. Add zucchini and cook an additional 3 minutes until they begin to soften.
- Stir in the salsa, tomato paste, black beans, garlic, seasonings, and cooked rice to evenly incorporate all ingredients.
- Remove roasted peppers from the oven. Evenly divide filling mixture between peppers and stuff the insides. (If you have any leftover filling that's okay, you can save it for leftovers!) Return peppers to oven standing straight up for 5-10 minutes just to brown the tops.
- Serve topped with avocado or plain yogurt (optional).
Roast the Peppers
Prepare the Filling
Putting it All Together
Note
For a lower carbohydrate option or if you are aiming for weight loss: skip the rice or use less and bump up the veggies by adding in more chopped onion and zucchini, maybe even some chopped carrot or yellow squash, OR riced cauliflower!