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RECIPE
23 INGREDIENTS 9 STEPS 1hr

Mexican Style Stuffed Peppers

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.
Mexican Style Stuffed Peppers Recipe | SideChef
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.
A mom, cook, photographer and AIP/Paleo devotee. Food may be medicine but it doesn’t need to taste like it.
http://bonaippetit.com
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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
1 lb
or Ground Beef
2 cloves
4 1/2 cups
Mushrooms
1
Jalapeño Pepper , deseeded, finely chopped
1/3 cup
1 cup cooked rice per 8 servings
2 cups
Black Olives , chopped
1/2 Tbsp
Chili Powder
1/2 Tbsp
Fresh Oregano
1/2 Tbsp
Ground Cumin
1/2 Tbsp
Ground Coriander
4
Avocados , ripe
1/4 cup
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Distilled White Vinegar
1/2 cup
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
478
FAT
37.9 g
PROTEIN
14.6 g
CARBS
27.4 g

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 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 (1/2 Tbsp) , Ground Cumin (1/2 Tbsp) , Smoked Paprika (1 Tbsp) , Chili Powder (1/2 Tbsp) , and Ground Coriander (1/2 Tbsp) .
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 (1/4 cup) with stems, Sour Cream (1/4 cup) , 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!

Rate & Review

5.0
3 Ratings
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Nutrition Per Serving
Calories
478
% Daily Value*
Fat
37.9 g
49%
Saturated Fat
9.3 g
46%
Trans Fat
0.0 g
--
Cholesterol
47.3 mg
16%
Carbohydrates
27.4 g
10%
Fiber
9.8 g
35%
Sugars
7.0 g
--
Protein
14.6 g
29%
Sodium
718.8 mg
31%
Vitamin D
0.2 µg
1%
Calcium
112.4 mg
9%
Iron
3.5 mg
19%
Potassium
24847.0 mg
529%
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