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Mexican Stuffed Peppers

This is a super simple and filling recipe that my husband and I both love.

You can scale it to fit your needs, but we like to make enough to have leftovers the next day for lunch, which I highly recommend. I pretty much do that with dinner as much as possible to keep thing easy, because I’m all about that!

So give it a try and enjoy!

Mexican Stuffed Peppers


  1. 4 Bell Peppers
  2. 1.5-2 lbs of ground beef (grass fed if possible) depending on how much you want to stuff the peppers
  3. 1/2 onion diced
  4. 3 cloves garlic, minced
  5. 1 (6 oz) can tomato paste
  6. 1 (6 oz ) can diced green chiles
  7. 1/8 tsp paprika
  8. 1/2 TBS garlic powder
  9. Salt & pepper to taste
  10. 1/4 tsp ground red pepper (optional)
  11. 2-3 TBS of hot sauce or 1 TBS red pepper flakes (optional for added spiciness)
  12. 1-2 TBS coconut oil (for sauteing)


  1. Preheat oven to 350 degrees.
  2. Heat 1-2 TBS coconut oil over medium-high heat.
  3. Add garlic and cook for 1-2 minutes until fragrant.
  4. Add onions and cook until translucent.
  5. Add ground beef and cook until browned.
  6. Add remaining ingredients 5-11 to meat mix.
  7. While cooking, slice peppers in half (vertical length wise) and remove seeds and stems.
  8. Add meat mixture to peppers and place peppers on a baking sheet or baking dish.
  9. Cover with foil and bake for 30 minutes, or until peppers begin to soften.
  10. Top with avocado, hot sauce, cilantro, and/or organic cheese or sour cream.


Hope you like!


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