Tex Mex Stuffed Peppers
* Note from the editor (me): Please don’t hold my poor food photography skills against this delightful recipe. I promise it tastes better than this photo makes it look! *
This recipe is extremely easy, tasty and has a very low carbohydrate content, BUT if you want you can always add some rice into the mixture of this dish. Below you’ll find my guestimations on the cost to make the recipe and cost/serving breakdown. In the spirit of inclusive nutrition, I have crafted this recipe to be very budget friendly using the most inexpensive versions of these ingredients at discount grocers and this will be reflected in the information below. You can follow along with this method or if you’re able to purchase organic ingredients that is great too!
*Please keep in mind these are approximations and can be influenced by time of year and food availability. All costs are calculated in CAD.
- 4 green peppers: $2-$3
- 450 grams extra lean ground beef: $6-8
- 1 cup shredded cheddar cheese: $2-3
- 2 cups salsa: $2-3
- 1 bunch green onions: $2-3
- 1 pack low sodium taco seasoning: $1
Total cost of recipe: $15 – $21 | Cost per serving: $3.75 – $5.25 | Cost per 100 calories: $0.95 – $1.33
This is a new word I just made up, I hope it hasn’t been done before! Here are some swaps you can make to the recipe if your heart desires.
- Extra Lean Ground Beef –> Ground turkey, ground pork, ground chicken or a plant-based ground meat substitute.
- Low Sodium Taco Seasoning –> You can use your own concoction of spices if you like, rather than a store-bought taco seasoning. I recommend cumin, red pepper flakes, paprika, oregano, salt, and pepper.
- Make it Vegan –> Swap ground meat for a plant-based ground meat and either remove cheese or swap it with a tofu cheese or Daiya brand cheese substitute.
- Make it Dairy Free –> Remove cheese or swap it with a tofu cheese or Daiya brand cheese substitute.
- If you like to eat a source of grains or complex carbohydrates with your meals you can add in some cooked rice or quinoa to the recipe. I would recommend no more than 2 cups of a grain or grain-like carb since your peppers will likely be over-flowing!