These taco stuffed peppers are a great grain free alternative for your next taco night. Just 3 ingredients keep them simple, with the freedom to add your favorite taco night toppings! Whether you serve them as handhelds or with a fork and knife, they're sure to be a hit.
I love a good taco night. But when we switched to eating paleo, away went the flour and corn taco shells that we had come to know and love.
We've done taco salads a lot, which are great too. But sometimes you just want a good, handheld, taco. These taco stuffed peppers are the answer to your grain free taco needs.
What goes in taco stuffed peppers?
I like topping them with all my regular "taco night" options, but you could really mix in anything you feel like adding.
How do I make taco stuffed peppers?
First things first - we need our "taco" shells!
Take each bell pepper and slice it in half vertically. Once you've sliced it, carefully remove the stem, seeds, and ribs, leaving just the outer part of the pepper.
Lay the pepper halves face up on a baking sheet like this:
Then bake them for about 20 minutes at 350°. You want them to get a bit tender, but not turn to mush.
Once they're baked, take them out, fill them with your taco meat/cauliflower rice filling, and then return them to the oven for another 10 minutes or so to heat through.
What can I serve with taco stuffed peppers?
Anything you can serve at taco night you can serve with these stuffed peppers. Here are some ideas:
- fresh cilantro
- guacamole or sliced avocado
- black olives
- shredded cheese (if you're not dairy free)
- chopped onion
My favorite thing to serve these with? My Cumin-Lime Avocado Dip. I know it says dip, but trust me on this one. Just a spoonful of that on top of your taco stuffed pepper and you'll be a convert, I promise.
If you're looking for more ideas on how to put together a great taco night or taco bar, Lexi's Clean Kitchen has a great post on this.
And if you're not on a Whole30, these pair great with a Classic Margarita. Cheers!
- Preheat the oven to 350°.
- Slice the bell peppers in half lengthwise. Pull out the stem, ribs and seeds and lay face up on a baking sheet.
- Bake empty peppers in the oven for 20 minutes, or until tender but not mushy.
- While peppers are baking, heat a skillet over medium high heat and cook the taco meat until no pink remains.
- Remove the taco meat from the pan and set aside. Leaving the grease in the pan, add the cauliflower rice, stir, and cover. Reduce heat to medium and allow to cook for 5-7 minutes or until crisp-tender.
- Return the taco meat to the pan and stir to combine.
- Remove peppers from the oven. Fill each pepper with the meat mixture.
- Return the pan of peppers to the oven for another 10 minutes or until tender and heated through.
- Top with avocado, salsa, cilantro, or your favorite taco night toppings and serve!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 385mgCarbohydrates: 12gNet Carbohydrates: 0gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 13g