Mexican Stuffed Peppers

  • Author: Marissa
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Lunch or Dinner
  • Method: roasted
  • Cuisine: mexican


Bell peppers stuffed with Mexican seasoned ground beef, riced vegetables, fire roasted tomatoes.


  • 4 bell peppers, halved down the core
  • 1/2 yellow onion, diced
  • 2 C cauliflower & broccoli riced vegetables
  • 1 1/2 C ground beef (mine was taco seasoned)
  • 2/3 C fire roasted tomatoes
  • 1/4 C water
  • 3 tbsp avocado oil


  • shredded cheese (optional)
  • cilantro
  • avocado
  • pico de gallo
  • salsa


  1. Preheat the oven to 375 degrees. When warm, drizzle halved peppers with oil and season with salt and pepper. Roast in a baking dish for 10 minutes. Remove and set aside.
  2. Prepare Filling: In a large skillet, add 1 tbsp of oil and diced yellow onion. Sauté till they begin to soften. Add riced vegetables. Sauté for an additional 4 minutes. Add fire roasted tomatoes, and finally seasoned ground beef.* Add 1/4 C of water and let simmer for 5 minutes.
  3. Spoon filling into the peppers. Top with cheese (optional)
  4. Bake for 20 minutes at 375 degrees. Serve with cilantro, avocado, pico de gallo, and salsa.


I used leftover ground beef. If making fresh, season to your liking before adding to skillet mixture with riced veggies

Keywords: peppers, whole30, Mexican, keto, meal prep