Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 3-6
  • 1 lb ground beef (I like 85/15)
  • 1 garlic, minced
  • ¼ onion, minced
  • 1 tbsp chopped fresh cilantro
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large bell peppers
  • ½ cup beef bone broth
  • ¼ cup tomato sauce
  • 1½ cups cooked cauliflower rice
  • Olive oil spray
Cashew Avocado Sauce
  • 1 cup cashews
  • ½ cup water
  • 1 (4-ounce) can diced green chiles
  • ½ an avocado (top the finished peppers with the rest!)
  • ½ teaspoon kosher salt (more if your cashews are unsalted)
  • Chopped cilantro and green onions to serve
  1. Preheat oven to 400°F.
  2. Place a medium nonstick skillet over medium heat.
  3. Add onion, garlic, and cilantro and saute about 2 minutes, add ground beef, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is cooked through.
  4. Add ¼ cup of tomato sauce and ½ cup of bone broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked cauliflower rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon ⅔ cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Cover tightly with aluminum foil and bake for about 45 minutes.
  7. While the peppers are baking, make the cashew sauce by combining all the ingredients in a blender or food processor until smooth. Add more water to get the consistency to your liking.
  8. Carefully remove the foil from the peppers and serve right away with cashew sauce, chopped cilantro, avocado, and green onions.
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