Mouthwatering Paleo Tex-Mex Stuffed Bell Peppers – A Sensory Feast!

Allergens

None (if using gluten-free taco seasoning and dairy-free cheese)

Ingredients

• 4 large bell peppers (assorted colors for a visually appealing presentation)
• 1 lb ground beef or turkey (for a leaner option)
• 1 cup cooked long grain white rice
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (gluten
• free)
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese (use dairy
• free cheese for paleo diet compliance)
• Fresh cilantro, chopped, for garnish
• Olive oil or coconut oil for cooking

Instructions

1. Preheat oven to 350°F (175°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large pan, heat olive oil or coconut oil over medium heat. Cook onion and garlic until softened.
4. Add ground beef or turkey, cook until browned.
5. Stir in taco seasoning, rice, black beans, corn, and tomato sauce. Mix well.
6. Spoon the meat mixture into the bell peppers, filling them to the top.
7. Place stuffed bell peppers in a baking dish and bake for 25 30 minutes, until the peppers are tender.
8. Remove from oven, top with shredded cheese, and return to the oven for an additional 5 minutes, or until the cheese is melted.
9. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

Choose assorted colored bell peppers for a visually stunning presentation. - For added texture, toast the rice before mixing with the meat mixture.

Notes

To ensure a Paleo diet-compliant dish, check ingredient labels for hidden sugars or additives.