• Maria Fernanda López

Mexican Barbacoa Stuffed Bell Peppers (Whole 30, Paleo, Keto)


Hello everyone! I'm coming at you with another savory recipe that will be a great fit for your weekly meal prep, if you are in the mood for a good Mexican recipe then you are going to love this one right here.


When it comes to meal prep it's always a win when just one recipe makes for several servings instead of cooking lots of little batches. This simple recipe will serve you up to 8 serving, of course, depending on the size of the serving, but in my case I had dinner and lunch for three days. Plus I shared some with my dog Franky and my mom.

You'll need only your slow cooker!


This is a super easy recipe and we are going to be using our slow cooker and you are going to love the result. A juicy, soft and flavorful pork tenderloin, barbacoa style.


Mexican fact here! Actually barbacoa is made from tongue and cow meat but since the sauce we are using and the taste is very similar to barbacoa I decided to name this recipe this way. My mom does make authentic barbacoa on the slow cooker with these ingredients (minus the beer she usually adds).



A few things I learned from my mom when it comes to cooking meat in the slow cooker:

  • The more time the better.

  • Make sure you add enough liquid.

  • Don't be afraid of adding spices and herbs.


I have done this recipe several times, at first I usually left it for two hours, but since my mm told me to leave the meat cooking for longer it has been getting better each time I cook it! But I think that the sweet spot for pork tenderloin is 4 to 5 hours, and I usually chop mine in 1x1 inch cube size.


The results after 4-5 hours of cooking:

  • Juicy

  • Tender

  • Flavorful

  • Soft



Soft enough and easily shred with a fork, in a very effortless way. And also, I love that since we are only using the slow cooker there's no mess! Just the slow cooker that it's normally super easy to clean even manually.


And let's not forget the fact that this recipe is made with simple and nourishing ingredients, bone broth is one of my secret ingredients when it comes to slow cooked meals. It adds flavor and amino acids to promote a healthier and stronger gut.


If you are into the Whole 30 or Paleo lifestyle make sure that the salsa is homemade or the brand you are using is compliant. In my case the brand I use was Herdez, commonly found in Mexican supermarkets or in the Mexican Section of your grocery store.




Well, this recipe is:

  • Whole 30

  • Paleo

  • Keto

  • Low Carb

  • Nut Free

The good thing about this barbacoa recipe is that it's super versatile. For example, in this occasion I stuffed some baked bell peppers and topped them with some guacamole, a very basic recipe with pico de gallo, aside with more recipes.



So I really hope you enjoy this recipe, because it also goes beyond flavor! It is loaded with nutrients and amino acids such as glutamine, lysine, tryptophan from the pork and bone broth to give our bodies what they need to function.


Also, don't forget to save, pin, share or bookmark this recipe for later! Your are going to love it!


Enjoy this recipe, made with all the love!

Maria

Try more recipes here:


- Smokey Tuna Casserole

- Cheesy Salmon Fajita Skillet

- Double Cheese Spicy Turkey Bites

- Green Salsa Cordon Bleu Chicken



Mexican Barbacoa Stuffed Bell Peppers

By María Fernanda López

Serves 8


Ingredients

  • 1lb of pork ternderloin

  • 1/4 cup of lime juice

  • 1 cup of bone broth

  • 1 tbsp of apple cider vinegar

  • 1 cup of salsa ranchera (used Herdez)

  • 2 tsp of sea salt

  • 1 tsp of black pepper

  • 1/4 cup of chopped cilantro

  • 1/4 cup of chopped red onion

  • 3 bell peppers cut in half (seeds removed)


Method

  1. Mix all the ingredients and let the pork tenderloin marinate overnight with all of the ingredients in a plastic bag.

  2. Set your slow cooker in low and put all the ingredients to cook for 4-6 hours or until the meat is soft and fully cooked.

  3. Bake the bell peppers, for 28 minutes at 350F.

  4. Stuff each pepper with some of the pork tenderloin.

  5. Serve with guacamole.




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