30 minute Sweet and Spicy Stuffed Peppers

Allow me to introduce you to one of my current fave quick and easy lunch/dinner obsessions . . .

30 minute, sweet and spicy stuffed peppers!

Those of you who follow along on Instagram will know how in love with these stuffed peppers I am . . .

I’ve been making them on the regular for a good few months now and whenever I share that we’re eating them (again) I always get a tonne of messages asking for the recipe! Actually, I’ve been getting so many messages lately asking me to share more quick and easy lunch/dinner recipes  . . .

Well, ask you shall receive my friend . . . kicking things off with my fave . . .

Super simple, seriously flavourful,  fuss free and family friendly stuffed peppers !

Made with just a handful of pantry staples that I bet you have on hand already and can be ready to devour in around 30 minutes!

Perfect for meal prep and 100% freezer friendly so you can make in bulk if that’s your jam. Leftovers are truly incredible!

And, they’re totally customizable.

Don’t like Mexican flavours (are you even real?!) use your fave Italian herbs instead.

Don’t eat meat – lentils or jackfruit will work like a charm

Not into cauliflower rice – regular white rice, brown rice, quinoa or cous cous will work here too!

Big time cheese lover?!  Sprinkle on some of that golden goodness, as much or as little as your pretty little heart desires!

Feel free to play around and make them your own just promise me one thing . . . while you[re preparing your filling, please, please, please pre-roast your peppers . . .

It won’t take any extra time because you just need to season and throw them on a baking sheet while your cooking your veggies but the extra flavor the pre-roast adds is what takes these stuffed peppers next level!

Trust me . . . try it out, thank me later.

These quick and easy stuffed peppers are hearty yet light, smoky and sweet, packed full of flavour and an undetectable serve of sneaky veg and just make for a fabulous meal.

I mean, look at all that flavor, flave . . .

I love to serve mine with a simple salad (with mixed greens and baby tomatoes) lots of avocado , a couple of jalapenos, some fresh coriander / cilantro a drizzle of ranch , a squeeze of lime, a couple of dashes of hot sauce, a big pinch of salt and lots of freshly ground black pepper I STRONGLY  suggest you do the same!

Gluten Free – Dairy free – Grain free – Sugar free –  Low Carb – Paleo – Keto  – Vegan friendly!

Super simple, seriously satisfying, sweet and spicy (if you want) stuffed peppers!

One pan + 30 minutes!

From my family to yours,

Enjoy xo

Sweet and Spicy Stuffed Peppers
Serves 4+

4-6 Peppers depending on size , sliced in half  (or 10-20 mini peppers – keep whole if using minis)
500g (1 pound) grass fed beef – vegan friends sub lentils
1 cup cauliflower rice
1 cup mushrooms, chopped
1 zucchini, grated
1 carrot, grated
1 onion, finely diced
1 cup tomato puree
2 Tablespoon of tomato paste
2-4 cloves of garlic powder – measure with your heart
1 Tablespoon of Mexican seasoning
1 teaspoon of chipotle hot sauce – optional more or less to taste.
Salt and pepper to taste

For serving –

Big green salad
Baby tomatoes
Avocado
Ranch
Cilantro
Jalapeño’s
Hot sauce
Lime

Method –

1 – Pre-heat oven to 350’F
2 – Drizzle peppers with avocado oil (coconut oil or ghee) , season with salt and pepper and roast for 10-15 mins until tender flipping over half way.
3 – Place carrot, zucchini, mushroom, cauliflower rice, garlic and onion powder in to a large skillet over medium-high heat , drizzle with avocado/coconut oil or ghee and cook until the veggies are tender.
4 – Add beef (or lentils), use a spoon to break up any larger pieces, add spices and seasonings then continue to cook, stirring occasionally until the beef is almost cooked through
5 – Add broth, hot sauce, tomato puree, tomato paste and spices then stir to combine.
6 – Allow to simmer for a few minutes until the sauce has heated through and reduced slightly.
7 – To serve, spoon filling in to your roasted peppers – if using whole baby peppers you’ll need to cut a small slit in the middle to make room for the filling

8 – Optional – place back into the oven for 5 mins to crisp the tops.
9 – Top with sliced avocado, jalapeño’s, drizzle with ranch , hot sauce, and sprinkle with cilantro and serve with a big ol’ green salad if desired.

Enjoy ox

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Question of the day –

What’s your current fave lunch/dinner obsession?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your stuffed peppers (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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