Mexican Stuffed Peppers (Paleo) - cooking recipe

Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) packet low-sodium taco seasoning
1 large onion, chopped
1 (10 ounce) can tomatoes and green chilies (e.g. Rotel)
6 ounces tomato paste
1/2 cup chopped cilantro
4 ounces black olives, sliced
4 yellow bell peppers
fresh salsa
3 avocados
1 teaspoon garlic powder

Preparation

Preheat Oven to 350.
Brown beef with the packet of taco seasoning.
While beef is browning, chop the white onion and cilantro. Add onion and cilantro to the beef and saute another 5 minutes.
Half and seed the bell peppers. Take one half of one bell pepper, finely dice it.
Add diced bell pepper, canned tomatoes, 6 oz can of tomato paste, and olives to the meat mixture.
Grease a baking dish and place bell peppers open side up in the pan.
Using a slotted spoon to remove any excess liquid, fill each pepper with the meat mixture.
Bake for 30 minutes.
For the topping:
While the peppers are baking, mash up the avocados and 1 Teaspoon Garlic Powder.
When peppers are done, scoop some guacamole on top and use salsa as desired.