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SideChef
Recipes
Gluten-Free
Mexican Style Stuffed Peppers

23 INGREDIENTS • 9 STEPS • 1HR

Mexican Style Stuffed Peppers

Recipe

5.0

3 ratings
The avocado that’s mixed into the filling starts to melt when the pepper bakes, and the avocado cream adds a coolness that helps temper the spicy Mexican spices. The avocado cream feel decadent, but it’s not something to feel guilty about, as it’s mostly avocado.
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The avocado that’s mixed into the filling starts to melt when the pepper bakes, and the avocado cream adds a coolness that helps temper the spicy Mexican spices. The avocado cream feel decadent, but it’s not something to feel guilty about, as it’s mostly avocado.
author_avatar
Bon AIPpetit
A mom, cook, photographer and AIP/Paleo devotee. Food may be medicine but it doesn’t need to taste like it.
http://bonaippetit.com

1HR

Total Time

$2.44

Cost Per Serving

Ingredients

Servings
8
us / metric
Ground Pork
1 lb
Ground Pork
or Ground Beef
Red Onion
1
Red Onion
Garlic
2 cloves
Garlic
Mushroom
4 1/2 cups
Mushrooms
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, finely chopped
White Rice
1/3 cup
White Rice
1 cup cooked rice per 8 servings
Tomatillo Salsa
1/2 cup
Tomatillo Salsa
Black Olives
2 cups
Black Olives, chopped
Chili Powder
2 tsp
Chili Powder
Fresh Oregano
2 tsp
Fresh Oregano
Ground Cumin
2 tsp
Ground Cumin
Smoked Paprika
1 Tbsp
Smoked Paprika
Ground Coriander
2 tsp
Ground Coriander
Bell Pepper
4
Large Bell Peppers
Fresh Cilantro
to taste
Fresh Cilantro
Avocado
4
Avocados, ripe
Fresh Cilantro
4 Tbsp
Fresh Cilantro
Sour Cream
4 Tbsp
Sour Cream
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Distilled White Vinegar
2 Tbsp
Distilled White Vinegar
Milk
1/2 cup
Milk
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
478
Fat
37.9 g
Protein
14.6 g
Carbs
27.4 g
Love This Recipe?
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Mexican Style Stuffed Peppers
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author_avatar
Bon AIPpetit
A mom, cook, photographer and AIP/Paleo devotee. Food may be medicine but it doesn’t need to taste like it.
http://bonaippetit.com

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Pit and chop the Avocados (2). De-seed and finely chop the Jalapeño Pepper (1). Mince the Garlic (2 cloves). Slice the Mushrooms (4 1/2 cups). Chop the Red Onion (1). Halve, de-seed, and remove the white pith from the Bell Peppers (4).
step 2 Pit and chop the Avocados (2). De-seed and finely chop the Jalapeño Pepper (1). Mince the Garlic (2 cloves). Slice the Mushrooms (4 1/2 cups). Chop the Red Onion (1). Halve, de-seed, and remove the white pith from the Bell Peppers (4).
step 3
Heat Extra-Virgin Olive Oil (1 Tbsp) in a large pot over medium heat, and add Ground Pork (1 lb). Stir until just cooked. Remove pork from the pan, leaving the juices behind, and set aside.
step 4
Add more Extra-Virgin Olive Oil (1 Tbsp) to the pan, and saute the red onion until it starts to become translucent, about 5 minutes.
step 5
Add in the garlic and mushrooms, then saute until soft, about 6-8 minutes.
step 6
Add the cooked White Rice (1/3 cup), pork, jalapeño pepper, Tomatillo Salsa (1/2 cup), Black Olives (2 cups), chopped avocado, Fresh Oregano (2 tsp), Ground Cumin (2 tsp), Smoked Paprika (1 Tbsp), Chili Powder (2 tsp), and Ground Coriander (2 tsp).
step 6 Add the cooked White Rice (1/3 cup), pork, jalapeño pepper, Tomatillo Salsa (1/2 cup), Black Olives (2 cups), chopped avocado, Fresh Oregano (2 tsp), Ground Cumin (2 tsp), Smoked Paprika (1 Tbsp), Chili Powder (2 tsp), and Ground Coriander (2 tsp).
step 7
Stir well to combine, then add Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Arrange the bell pepper halves, cut side up, in a baking dish, and spoon the filling into each pepper. Bake 30 minutes, or until tender and browned.
step 7 Stir well to combine, then add Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Arrange the bell pepper halves, cut side up, in a baking dish, and spoon the filling into each pepper. Bake 30 minutes, or until tender and browned.
step 8
Pit and chop the Avocados (2). In a blender, add the avocado, Fresh Cilantro (4 Tbsp) with stems, Sour Cream (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Distilled White Vinegar (2 Tbsp), Milk (1/2 cup), salt and pepper. Blend until smooth.
step 8 Pit and chop the Avocados (2). In a blender, add the avocado, Fresh Cilantro (4 Tbsp) with stems, Sour Cream (4 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Distilled White Vinegar (2 Tbsp), Milk (1/2 cup), salt and pepper. Blend until smooth.
step 9
Serve sauce over cooked peppers, and garnish with Fresh Cilantro (to taste). Enjoy!
step 9 Serve sauce over cooked peppers, and garnish with Fresh Cilantro (to taste). Enjoy!

Tags

Gluten-Free
Comfort Food
Lunch
Cinco de Mayo
Shellfish-Free
Dinner
Mushrooms
Pork
Rice
Mexican
Vegetables
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