Mexican Stuffed Peppers
Mexican Stuffed Peppers are a low-carb way to enjoy Taco Tuesday! You'll love how easy these are, and the dairy-free lime sour cream on top.
Servings: 4
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.
Notes
*To make cauliflower rice, chop the florets of half of a large cauliflower head. Pulse in a food processor or blender until it resembles a coarse "rice" texture, but before it gets mushy!
**For the slow cooker, be sure to remove just the top of the peppers and scoop out the insides. Follow the same directions for making the filling. Place each bell pepper "cup" inside the slow cooker so it's standing straight up. Cook on low for 3-4 hours.
***For the Instant Pot, follow the same directions as the slow cooker. BUT, place the trivet inside the IP, and place one up of water in the pot. Let the peppers stand up in the IP, and set the IP to manual. Cook at high pressure for 5 minutes, then use a natural release.