Keto Friendly Mexican Stuffed Peppers

Mexican Stuffed Peppers make a fantastic dinner any night of the week! So versatile, and one that the family will absolutely love. You can make this easy recipe in the oven, Slow cooker, or Instant Pot for ultimate ease! Paleo, Whole30, and Keto.

LEARN HOW TO MAKE IT!

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

1. 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.

SWIPE UP FOR FULL RECIPE!

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