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RECIPE
23 INGREDIENTS9 STEPS1hr

Mexican Style Stuffed Peppers

5.0
2 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.
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
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Fulfilled by
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
$2.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 lb
or Ground Beef
2 cloves
1 lb
Mushrooms
1
Jalapeño Pepper , deseeded, finely chopped
1 cup
White Rice , cooked
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
Large  Bell Peppers
to taste
4
Avocados , ripe
1/4 cup
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Distilled White Vinegar
1/2 cup
1/2 tsp
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Nutrition Per Serving

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CALORIES
535
FAT
38.0 g
PROTEIN
15.8 g
CARBS
39.8 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 (1 lb) . 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 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!
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Nutrition Per Serving
Calories
535
% Daily Value*
Fat
38.0 g
49%
Saturated Fat
9.3 g
46%
Trans Fat
0.0 g
--
Cholesterol
47.3 mg
16%
Carbohydrates
39.8 g
14%
Fiber
10.0 g
36%
Sugars
6.8 g
--
Protein
15.8 g
32%
Sodium
719.7 mg
31%
Vitamin D
0.2 µg
1%
Calcium
118.9 mg
9%
Iron
4.2 mg
23%
Potassium
24869.3 mg
529%
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