Whole30 Taco Stuffed Peppers
Ingredients
The filling
-
1
pound
ground beef
-
1
tablespoon
avocado oil
-
1
small
yellow onion, diced
-
2
tablespoons
Whole30-compliant taco seasoning
-
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
-
to taste
salt
-
to taste
freshly ground black pepper
The peppers
-
4
medium
bell peppers, any color
Optional toppings
-
guacamole
-
fresh cilantro, chopped
-
fresh or pickled jalapeños, thinly sliced
Instructions
- Preheat the oven to 350°F.
- Wash and dry the bell peppers, then slice them in half from top to bottom and discard the stems and seeds.
- Place the bell pepper halves, hollow side up, on a greased baking sheet and bake for 15 minutes.
- In a large skillet over medium heat, cook the ground beef until browned and crumbled, adding oil if necessary.
- Drain any excess grease from the skillet, then add the diced onions and cook until softened.
- Stir in the taco seasoning, tomato paste, and garlic, and cook for an additional minute.
- Add the drained Rotel and frozen cauliflower rice to the skillet and sauté for 5 minutes, adjusting seasoning as needed.
- Spoon the taco filling into the baked bell pepper halves and return to the oven for another 15 to 20 minutes until the peppers are tender.
- Serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
305
Total fat
15g
Total carbohydrates
15g
Total protein
26g
Sodium
351mg
Cholesterol
74mg
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