, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Low-carb Mexican stuffed peppers
Ingredients
- 4 (1 lb) 4 (475 g) large red bell pepper or any colorlarge red bell peppers or any color
- 2 tsp 2 tsp olive oil
- 1½ lbs 650 g ground beef or ground chicken
- 1 (4 oz.) 1 (110 g) medium yellow onion finely dicedmedium yellow onions finely diced
- 4 4 garlic clove mincedgarlic cloves minced
- 2 tbsp 2 tbsp tomato paste
- 1 tsp 1 tsp ground cumin
- 2 tsp 2 tsp smoked paprika powder
- 1 tsp 1 tsp chili powder
- 1 tsp 1 tsp garlic powder
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp salt
- ½ cup 120 ml water or beef stock
- 4 oz. (1 cup) 110 g (230 ml) shredded cheese or Colby Jack, Monterey Jack
- ½ cup 120 ml mayonnaise
- 2 2 chipotle chili pepper in adobo, or pickled jalapeñoschipotle chili peppers in adobo, or pickled jalapeños
- 2 tsp 2 tsp mild chipotle paste adobo sauce or hot sauce
- 2 tsp 2 tsp lime juice
- ½ tsp ½ tsp garlic powder or 1 garlic clove
- salt pinch
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the bell peppers lengthwise, remove the seeds, and brush the insides with olive oil. Place them cut-side up on a baking sheet and roast for 10–12 minutes. Drain any liquid that collects in the peppers.
- Meanwhile, brown the ground beef in a large skillet over medium-high heat with the onion and garlic, breaking it up as it cooks.
- Stir in the tomato paste, cumin, smoked paprika, chili powder, garlic powder, black pepper, and salt. Add the water or beef stock and cook 3–5 minutes, until most of the liquid has reduced.
- Remove from the heat and stir in half of the shredded cheese.
- Fill the roasted peppers with the beef mixture, top with the remaining cheese, and bake 12–15 minutes, until the cheese is melted and the peppers are tender.
- Blend the mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic powder, and a pinch of salt until smooth.
- Just before serving, toss the diced avocado with lime juice, cilantro, and a pinch of salt. Serve the peppers with the avocado and chipotle mayo.
Can I make stuffed peppers in an air fryer?
Yes. Pre-cook the pepper halves at 375°F (190°C) for 6–8 minutes. Add the beef filling and cheese, then air fry for another 8–10 minutes, or until the peppers are tender and the cheese is melted.
Are stuffed peppers good for meal prep?
Yes! These low carb stuffed peppers keep well in the fridge for 3–4 days. Store the avocado and chipotle mayo separately and add them just before serving.
Can I make stuffed peppers with ground turkey or chicken?
Absolutely. You can swap the ground beef for ground turkey or chicken. Monterey Jack, Colby Jack, cheddar, or a Mexican-style cheese blend all work well.
How can I make Mexican stuffed peppers less spicy?
For a milder version, use less chipotle or swap it for pickled jalapeños. For more heat, add extra chipotle or your favorite hot sauce.
Do you need to cook peppers before stuffing them?
Pre-roasting the peppers gives them a head start so they become tender without overcooking or drying out the beef filling. If liquid collects inside the peppers after roasting, simply pour it off before adding the filling.
