This post may contain affiliate links. Please see our disclosure policy.
These Mexican Stuffed Peppers are the ultimate easy weeknight dinner! Bursting with bold flavors, packed with lean protein and veggies, and topped with creamy lime cashew “sour cream,” they are a meal the whole family will love. Perfect for Paleo, Whole30, dairy free, low carb, and gluten free diets, they are an easy way to bring a healthy stuffed peppers dinner for the family to the table!!
A Fun Twist on Taco Tuesday
My family looks forward to taco night every single week. Recently, I decided to mix it up with these low carb Mexican stuffed peppers, and everyone was over the moon! It felt like Taco Tuesday twice in one week. Total mom win!!
Normally I go for Italian style stuffed peppers, but this Paleo Mexican stuffed peppers recipe instantly became a favorite. The creamy lime cashew drizzle makes every bite irresistible!!
What You’ll Love About These Mexican Stuffed Peppers
- Healthy and satisfying: Packed with protein, fiber, and healthy fats for a balanced meal that keeps everyone energized.
- Perfect for special diets: These Whole30 family dinner ideas are dairy free, low carb, and gluten free.
- Family approved: Even picky eaters love these, especially with avocado, cilantro, and salsa on top!
- Flexible and easy to customize: Swap cauliflower rice for regular rice or quinoa if you want extra carbs.
- Quick sides: Pair with regular rice for an extra boost. My 10-Minute Easy Rice Method makes it simple and delicious every time.
- Meal prep friendly: Make ahead and reheat later for an easy quick stuffed peppers recipe.
As a nutritionist, I love how balanced this recipe is. You are getting protein, fiber, and flavor all in one healthy stuffed peppers dinner!!
How to Make Mexican Stuffed Peppers
- Prepare the filling with ground beef or turkey, cauliflower rice, and bold Mexican spices.
- Fill halved bell peppers and bake until tender.
- Make the lime cashew “sour cream” by blending soaked cashews with lime juice, water, salt, vinegar, and nutritional yeast until smooth.
- Drizzle over the baked peppers and top with avocado, salsa, or jalapeños for extra flavor.
For the Slow Cooker or Instant Pot, remove the pepper tops and use them like little cups. Add a bit of water under the trivet for the Instant Pot. Cook until tender, then add cheese if desired.
Tips & Variations
- Spice it up: Add diced jalapeños or chili powder to the filling.
- Add cheese: Sprinkle on top during the last few minutes of baking if you are not dairy free.
- Use leftover filling: Great in taco bowls, salads, or lettuce wraps for lunch.
- Freeze for later: Perfect for meal prep and busy weeknights.
Storage and Reheating
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage. Reheat in the oven or microwave for an easy weeknight dinner solution.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage. Reheat in the oven or microwave for an easy weeknight dinner solution.
Mexican Stuffed Peppers
Ingredients
For the Stuffed Peppers:
- 5 Bell Peppers, various colors
- 1 tbsp avocado oil or olive oil, divided
- 1/2 large yellow onion
- 1 lb ground beef
- 1.5 cups cauliflower rice, (see note)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp sea salt
- 1 14 oz can fire roasted tomatoes
- 1 tbsp apple cider vinegar
Lime cashew "sour cream"
- 1/2 cup raw cashews
- 1/2 cup filtered water
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tsp apple cider vinegar
- 2 tsp nutritional yeast
Toppings (optional)
- 1/3 cup chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup cheddar cheese
- salsa
Instructions
- Preheat the oven to 375 degrees. If using a slow cooker or Instant Pot, see notes below.
- Prepare the peppers by slicing each one in half from top to bottom, so both halves are equal sized. Scoop out the seeds and the extra membrane. Lightly brush the outside with some oil. Place inside a large casserole dish and set aside.
- Now prepare the filling: In a large skillet, heat the pan to medium – medium high. Once hot, coat the pan with oil, and add some diced onion. Saute for a few minutes, then add the ground beef and cook until no longer pink. Drain any excess water/fat. Return the pan back to the heat.
- Add the cauliflower rice and spices with the salt. Cook for an additional 3-4 minutes, then add in tomatoes, and apple cider vinegar. Stir and simmer until well incorporated. Turn the heat off.
- Spoon the beef filling into each prepared bell pepper "cup". Place the dish inside the oven and bake for 30-35 minutes or until bell peppers are softened. If using cheese, top with cheese after baking for 15 minutes.
- While peppers are baking, make the sour cream. Be sure the cashews are prepped by soaking in water overnight or in boiling water for at least 15-20 minutes. Drain the water. Toss the cashews in a blender or food processor. Add the water, lime juice, vinegar, lime zest, nutritional yeast, and salt. Blend until completely smooth (this may take several minutes and scraping of the sides with a spatula). The sour cream will have a more runny consistency, but still can easily be drizzle on the peppers.
- Serve peppers hot with additional toppings.
SO delicious and easy. Made this last week for my husband and I. Replaced cauliflower with diced zucchini because my husband can’t eat cauliflower and it turned out so great! Will definitely be putting this into my rotation of dinner recipes. Thank you!!