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Tex-Mex Stuffed Peppers in a deep tray.
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5 from 1 vote

Tex-Mex Stuffed Peppers Recipe

There are plain stuffed peppers, and then there are Tex-Mex stuffed peppers. Choose the latter, and your wisdom will award you.
Course Main Course
Cuisine American
Keyword paleo, recipe, stuffed peppers, tex-mex
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 423kcal
Cost 10

Ingredients

Instructions

  • Melt the coconut oil in a large pan and fry the onion until soft and translucent with the carrot and celery.
    1 tbsp. coconut oil, 1 onion, 1 large carrot, 2 celery stalks
  • Add the ground beef and allow the meat to brown.
    1 lb. ground beef
  • Add the garlic, bay leaf, and spices; stir to combine.
    1 garlic clove, 1 bay leaf, 1 tsp. smoked paprika, 1 tsp. dried oregano, 1 tsp. ground cumin, 1 tsp. ground coriander
  • Add the tomatoes, tomato paste, and mushrooms, then season to taste.
    1 can chopped tomatoes, 1 tbsp. tomato paste, 1 cup chopped mushrooms, Salt and pepper
  • Allow cooking for 15-20 minutes over low-medium heat until the beef is cooked through.
  • Preheat oven to 400 F.
  • Slice the tops of the bell peppers and scoop out the seeds.
    4 bell peppers
  • Fill each pepper with the ground beef mixture, then place their tops back on and place in the oven.
  • Allow baking for 10-15 minutes until the peppers are cooked, but still holding their shape.
  • Serve topped with fresh cilantro.
    Fresh cilantro

Nutrition

Calories: 423kcal | Carbohydrates: 23g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 279mg | Potassium: 1138mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7105IU | Vitamin C: 166mg | Calcium: 120mg | Iron: 6mg