Clean Eating Mexican Stuffed Peppers Recipe

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Undertaking a healthy lifestyle change can be what you make of it- it can feel shit and you can end up with a mega case of the sads from depriving yourself, OR you can take the opportunity to see the bright side- Like how experimenting with cooking healthy foods or creating healthy alternatives to things you already like can be a fun and an exciting way to stay motivated.

Diets are the worst. Nobody wants to feel like they’re in for a life of sad rice cakes and the hungry lady blues.

When I make new recipes, I like to look for inspiration but then do whatever the fuck I want with the things I already have lying around. I’ve rarely ever made a recipe perfectly, due to not having enough ingredients etc.

When I create my own recipes I barely use measurements at all. Obviously this doesn’t always translate well on a blog post so… oops? But truth be told I’m likely not changing anytime soon. LOVE ME ANYWAYS.

I decided to try making stuffed peppers because I love tacos, and wanted a lightened up version. I cooked it with a side of mexican rice and beans.

Enough rambling, its recipe time!



-Bell Peppers (approximately 5 depending on size)
-1 lb of ground beef
-1 cup of cooked quinoa
-4 tsp of chili powder
-5 tsp of cumin
-1 tsp of garlic salt
-1/2 tsp of oregano
-1/2 cup of water


1. Cook a batch of quinoa according to directions on package. Measure out 1 cup to use for this recipe. I made a batch and saved all but the 1 cup used for the recipe to add to future meals.

2. Cook ground beef until browned, then drain.

3. Mix together the chili powder, cumin, garlic salt and oregano.

4. Preheat oven to 400 degrees

5. Add quinoa, seasoning mix and water to the pan of drained beef. mix well and simmer.

6. Cut up bell peppers into “boats”. Add ground beef mixture into these and top with cheese * (optional)

7. Cook in the oven 5-10 minutes (we prefer our peppers to be on the crisper side)

8. Garnish with sour cream or greek yogurt, avocado and pico de gallo.


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