Paleo Vegetarian Stuffed Pepper: Mexican Style


I am in love with roasted/stuffed peppers. Different styles, different tastes, different inspirations. I based this on my famous Black beans on Brussel Sprouts recipe and spinach enchilada. During my stay here in San Diego, I have fallen in love with the simplicity and taste of Mexican cuisine. So here is a stuffed Pepper Mexican style.







  • Bell pepper/Sweet pepper

For the stuffing

  • Black beans: 1 cup cooked/canned
  • Spinach: 2 cups chopped
  • Garlic: 2-3 cloves
  • Salt
  • Pepper
  • Cumin/Coriander powder
  • Jalapeno peppers: to taste
  • Lemon juice: 1 tbsp
  • Grated Mexican style cheese: 1-2 tbsp (optional)


  • Greek yogurt/regular yogurt: 1/4 cup
  • Salt
  • Pepper
  • Cumin/Coriander powder
  • Red chili powder
  • Lemon juice: 1 tbsp


  • Roast pepper as usual (see recipe below)
  • Heat oven to 350 F.
  • Chop all the veggies. I love a ceramic knife because it prevents the veggies from discoloring.
  • Slice the top of the bell pepper and scoop out the seeds and making it a nice little bowl
  • Season the pepper with 1/2 tbsp olive oil, salt, and pepper.
  • Place the pepper face down on a cookie sheet and roast it for ten minutes.
  • In the meanwhile, place a skillet on medium high and heat the rest of the olive oil.
  • Add the garlic and spinach and cook for a couple of minutes.
  • Add black beans, jalapeno peppers, salt, pepper and cumin-coriander powder.
  • Cook for 3-5 minutes and set it aside.
  • Mix up the dressing
  • Mix it with the stuffing.
  • Stuff the pepper
  • Top with grated cheese if you like.
  • Bake in oven for 10-15 minutes until the cheese is bubbly,
  • Dig in and enjoy!
  • Top with salsa and sour cream if you like. Serve with an avocado slice on the side.


  • If you want to go vegan, skip the yogurt and cheese and instead use an avocado based cream dressing for the stuffing.
This entry was posted in Paleo Vegetarian, Recipes for one or two. Bookmark the permalink.

4 Responses to Paleo Vegetarian Stuffed Pepper: Mexican Style

  1. I know a lot of people who are gravitating towards a more paleo-centered diet. This recipe looks fabulous, very healthy.

    Liked by 1 person

  2. Nicola says:

    We call them capsicums in Australia, and I just love them. I will certainly be giving this one a try being an avid Mexican cuisine lover.

    Liked by 1 person

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