Dr. Beth's Mexican Pepper Chicken with Rice
Dr. Beth's Mexican Stuffed Bell Peppers
Serves: 4

Low Carb, Gluten-free Delicious and Simple Meal Idea!

  • 6 green, orange, or yellow bell peppers (we prefer the green ones)
  • 1 pound grass-fed ground beef or bison
  • 1 small white onion, chopped
  • 2 green jalapenos, chopped (more or less to taste)
  • 1 small can of organic diced tomatoes (I like the fire roasted ones)
  • One tablespoon taco seasoning (non MSG)
  • One teaspoon sea salt
  • Black pepper to taste
  • 1/3 cup raw wild rice, cooked
  • 1 cup of organic shredded cheddar cheese

  • Cook wild rice in water or beef broth and set aside.
  • Preheat oven to 350°F.
  • Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes.
  • Heat olive oil or coconut oil in large skillet over medium low heat. Stir in onions and hot peppers and cook for about 5 minutes.
  • Stir in ground beef or bison. Cook the meat until it is no longer pink. Add sea salt, black pepper, taco seasoning and stir in can of diced tomatoes and cooked wild rice. Cook for a few more minutes.
  • Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray (or in muffin tins if they fit in the holes.)
  • Bake in preheated oven for 10 minutes. Top with cheddar cheese and bake for 10 additional minutes.

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