SOUTHWEST STUFFED PEPPERS
A festive meal that you can make any time of year for any kind of occasion. These stuffed peppers are especially great for meal prep! Heat up the next day for a protein-packed lunch.
Servings: 6
Ingredients
- 6 bell peppers, mixed colors
- 2 tablespoons avocado or olive oil, divided
- 1 small red onion, small diced
- 3 cloves garlic, minced
- 1 pound ground turkey, beef, or chicken
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons tomato paste
- 1 can fire roasted diced tomatoes
- 1 can black beans, drained and rinsed
- 1 ½ cups corn, fresh or frozen
- ½ cup fresh cilantro, chopped, plus more for garnishing
- Avocado slices, for garnishing
Instructions
- Preheat the oven to 425°F.
- Cut one side off of each of your bell peppers and remove the seeds.
- Chop up the piece of the pepper you just removed into small chunks.
- Add peppers to a parchment-lined baking dish, cut side down, and drizzle with oil, using your hands to ensure the peppers are evenly coated.
- Roast in the preheated oven for 25 minutes.
- Meanwhile, heat a drizzle of avocado or oil oil in a large skillet or Dutch oven over medium heat.
- Add the onion and cook for 3 to 5 minutes, then add the garlic and cook for an additional 30 seconds.
- Add your ground meat of choice, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 to 7 minutes, breaking up the meat into small pieces.
- Once the meat has browned, add the tomato paste, fire-roasted tomatoes, beans, corn, and chopped pepper. Cook over medium-low, covered, for 12 to 15 minutes.
- Add the cilantro to the meat mixture and cook for 2 to 3 minutes.
- Once the peppers are cooked and your stuffing mixture is prepared, stuff your peppers and return to the oven for 5 minutes.
- Remove from the oven, top with additional cilantro and sliced avocado. Serve and ENJOY!
Notes
If you have any leftover stuffing, save it for a hearty meal the next day!
If for whatever reason you can’t be bothered with stuffing the peppers, this filling is a hearty meal all on its own. Wrap it up in a gluten-free burrito-sized wrap or add to a bowl with guacamole and dairy-free sour cream.