Mexican Stuffed Peppers

So it’s taco night for everybody else and you’re sitting there all depressed because you can’t join in on everyone’s favorite Mexican food.

Never fear! For I have great news!

Roasted stuffed peppers are a delicious vessel for taco meat and toppings PLUS there’s a healthy surprise in there that no one – and I mean NO ONE – will even know is in there. (More on that below)…

I found a great recipe on Spend with Pennies and I hardly changed a thing because it’s great.

When it comes to the first step – cutting the peppers – you can go a couple of ways: You can either cut them down the middle (stem to bottom) so you have two halves OR you can simply cut the top off and stuff the full pepper. Dealer’s choice!

Then brown the meat (ground beef, turkey, pork – whatever!) and drain after it’s cooked.

Add your diced onions (I like to cook these until they’re well done), cooked riced cauliflower (THAT’S the secret ingredient! Literally no one will know it’s in there – BOOM! Secret veggies!), chili powder, cumin, diced tomatoes (you can use Ro-Tel so it has chilis in there), and enchilada sauce.

Simmer 2-3 minutes

Now it’s time to spoon the mixture into the peppers and cover with shredded cheese.

Pop the greased baking sheet or casserole dish with all the delicious peppers into the oven at 375 for about a half hour.

You’ll know the peppers will are done when they’re soft with a little char and the cheese is bubbly and melted.

Let them sit for a few minutes so you don’t take two layers of skin off in your mouth and then enjoy with a dollop of sour cream and guac or on their own!



  1. I’ve been wanting to try stuffed peppers for awhile and this seems like a great recipe to start with. On a side note, you should try the Mexican Zucchini Skillet, it’s a super easy recipe and has a lot of the same ingredients. Ive made it with beef, chicken, and turkey. Here’s a link to it:

    • sounds great! thanks!

    • This was so good! I shredded zucchini instead of using cauliflower rice and realized we had no sour cream. I whipped up about 5 tbsp of cream cheese with 2 tbsp of plain yogurt and a dab of ranch. I love this new website Gina keep on dishing up the deliciousness.

  2. christi szrejter

    Made these for the family and they came out great! I used a combo of lean ground beef and Italian sausage. My husband loved the leftovers too!!

  3. My wife loved these!