Whole30 Taco Stuffed Peppers
These Whole30 Taco Stuffed Peppers are a paleo version of classic stuffed peppers with a Mexican twist! They are stuffed with a mixture of ground beef, taco seasoning, and cauliflower rice. I like to top mine with dairy free sour cream and cilantro. Perfect for Cinco de Mayo!
Classic stuffed peppers are my love language. I love the ground beef/rice mixture and Italian flavors. With Cinco de Mayo coming up next week, I thought it would be fun to put a little Mexican spin on the traditional recipe, and make it Whole30 and Paleo-friendly!
We start by putting the peppers in a bit of water and roasting them for 15 minutes while making the filling. This allows them to soften.
What Ingredients Do I Need to Make these Whole30 Taco Stuffed Peppers?
- Ground beef! I like to get mine from Butcher Box!
- Cauliflower rice – I get the 16 oz bags from Costco.
- Spices: chili powder, cumin, paprika, oregano, cayenne, garlic powder, onion powder
- Canned tomato sauce
- Rotel or diced tomatoes with green chilis
- 6 peppers – any color you want
- Whole30 Sour Cream
- Cheese, if you like!
You can really add whatever toppings you would like depending on whether you tolerate dairy or not! I added some fresh jalapeños, lactose free sour cream, and cilantro. My Whole30 Sour Cream is a delicious option as well!
Cinco de Mayo is going to look a bit different this year, since we can’t have our annual neighborhood party. We still plan on celebrating here as a family and doing taco and margarita night! I can’t wait to have my Paleo Jalapeño Margaritas, which I have now deemed the official cocktail of quarantine 🙂
If you make these Whole30 Taco Stuffed Peppers, be sure to tag me on Instagram @maryswholelife so I can see your creations! I appreciate you guys making and sharing my recipes – it truly means the world!
I hope you are staying safe and healthy.
xo,
Mary
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Whole30 Taco Stuffed Peppers
Ingredients
- 6 bell peppers, any color
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 1 lb frozen cauliflower rice , I get the 16 oz bags of it at Costco
- 1 10 oz can Rotel , or diced tomatoes with green chiles
- 1.5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- ¼ tsp cayenne pepper, optional
- 1 15 oz can tomato sauce
- desired toppings (sour cream, cheese, jalapenos, cilantro, red onion, etc), optional
Instructions
- Preheat the oven to 400. Cut the tops off of the peppers and scoop out the seeds/membranes. Place the peppers cut side down in a baking pan with 1/2 inch of water. Cover with foil and bake for 15 minutes.
- Meanwhile, make the filling. Heat the 1 tbsp olive oil in a large saute pan over medium heat. Add in the diced onion and ground beef. Saute for 5-7 minutes, breaking up the beef with a wooden spoon, until mostly browned. Add in the frozen cauliflower rice and stir for 4-5 additional minutes until it begins to soften. Add in the rotel (or diced tomatoes) and spices. Stir to combine and cook for an additional 2-3 minutes until warmed through. Keep on low until the peppers are out of the oven.
- Remove the peppers and dump out any remaining water in the pan. Add 1/2 of the tomato sauce to the bottom of the casserole dish and spread it out with a spoon. Fill each pepper with some of the filling and place them back into the casserole dish (cut side up). Top each pepper with some of the remaining tomato sauce and a sprinkle of salt and pepper. Cover the dish with foil and bake for 20 minutes. Add cheese at this point (if desired), then continue baking for an additional 15-20 minutes uncovered.
- Top with desired toppings and enjoy!
6 Comments on “Whole30 Taco Stuffed Peppers”
We made this last night and took them to our weekly Bible study small group gathering. They were a hit (and the other couple we met with liked them too and aren’t even doing Whole30 like we are lol)! Absolutely delicious. I’ll be saving this recipe and making these again. Seriously, SO good! I was selfishly glad I made a double batch because I got to bring the leftovers home with me lol. They are just as good reheated for lunch today as they were for dinner last night!! I can’t wait to share this gem of a recipe with my Whole30 friends. Filing this one with my favorite Whole30 recipes.
Thanks Jen!!
This was SO delicious. I was eating at brunch time so I added two eggs over easy and some guacamole on top and it tasted like my all time favorite breakfast, Shakshuka. I’m also from Westminster, so howdy neighbor!! 🙂
I puréed some chipotle peppers in adobo with the tomato sauce since my husband loves things spicy and it was so good! I otherwise made it exactly as written, this will definitely become a regular!
Very good. I always made stuffed peppers with rice, but loved the riced cauliflower! I only used half the cumin, and used a 10 oz. bag of the cauliflower, but otherwise followed the recipe exactly. Definitely will make this again.
Hi Becky – thanks! So glad you enjoyed it!