Tex Mex Stuffed Peppers (Edit recipe)

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If you’re craving a cozy, filling meal that’s still light and gluten-free, these venison stuffed peppers with Palmini rice, corn, and black beans hit the spot.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 4

Ingredients

4 whole Green Bell Pepper, halved and seeds removed
1 lb 85% Lean Ground Beef - US Wellness Meats
2 cups Hearts of Palm Rice, drained & rinsed well
1 cup Corn, (fresh, frozen, or canned)
1 cup Black Beans, rinsed & drained
.5 whole Onion, diced
1 cup Fire Roasted Diced Tomatoes
2 cloves Garlic, minced
2 Tbsp Extra Virgin Olive Oil
1 tsp Chili Powder
1 tsp Cumin, Ground
0.5 tsp Smoked Paprika
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F. Lightly oil a baking dish.
Slice peppers in half and place cut-side up in the dish.
Bake empty peppers for 10–12 minutes to soften slightly.
While peppers bake, heat oil in a skillet over medium heat.
Add:
Onion → cook 3–4 minutes
Garlic → cook 30 seconds
Add ground beef and cook until browned.
Stir in: Palmini rice, Corn, Black beans, Diced tomatoes,All spices
Simmer 5–7 minutes to let flavors combine.
Spoon filling evenly into pepper halves.
Optional: Top with dairy-free cheese.
Bake 18–22 minutes, until peppers are tender.

Notes

Serving Ideas: Top with avocado, cilantro & lime Add a drizzle of chipotle mayo or hot sauce Serve with a side of guac & tortilla chips

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	598
Fat:	24 g
Carbohydrates:	52 g
Protein:	43 g
Cholesterol:	100 g
Sodium:	564 mg
Fiber:	15 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.