More good Paleo stuffed pepper recipes
1. Poblano Pulled Pork Stuffed Peppers
Stuffed peppers are a great way to use up leftover pulled pork you may have in the fridge or freezer. Paleo-friendly pork is mixed together with cilantro, red onion, and jalapenos for a spicy, flavorful filling. Poblano peppers make a great base for the entire dish. Serve with guacamole or salsa of your choice.
Ingredients
4 Poblano peppers
3 cups cooked pulled pork
2 tablespoons fresh coriander, chopped
1/4 small red onion, finely diced
1/2 jalapeno, seeded and finely diced
Instructions
1. Preheat oven for grilling. Wash the peppers and arrange them on a baking tray. Cook until all sides are blackened, turning to rotate. Remove from the oven and leave to cool. Remove the stem, seeds and blackened skin from the pepper. Cut the center of the pepper to insert the filling.
2. Preheat oven to 350 degrees F. In a small bowl, toss together pulled pork, cilantro, onion, and jalapeno. Spread the pork filling among the peppers. Fold the peppers around the filling and use toothpicks to secure them. Place it back on the baking tray and bake for 15-20 minutes. Remove the toothpicks and serve warm.
2. Peppers stuffed with chorizo
Miniature peppers can be stuffed with spicy chorizo for a tasty, bite-sized appetizer or snack. The chorizo is cooked first with the cauliflower rice, then it is added to the peppers and baked in the oven. Serve with a drizzle of lime to complete this unique and light dish.
Ingredients
6-8 mini peppers
4 ounces chorizo, casings removed
1 teaspoon of extra virgin olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 teaspoon paprika
1 tablespoon tomato paste
1/3 cup chicken broth
2 cups cauliflower rice
1 tablespoon coriander, chopped
Salt and pepper, to taste
Instructions
1. Preheat the oven to 180°C. Coat a small baking sheet with coconut oil spray. Cut the peppers in half, remove the stem and remove the seeds.
2. Heat a teaspoon of olive oil in a large skillet over medium heat. Add the chorizo to the pan and use a spoon to break it up. Cook for 3-4 minutes until golden brown. Remove to a plate, reserving any fat in the pan. Set the chorizo aside.
3. Add the onion to the same pan and sauté for 3-4 minutes. Add the garlic, paprika and a pinch of salt. Add the tomato paste and chicken broth and reduce the heat to low. Add the desired amount of cauliflower rice to the pan along with another pinch of salt. Cook for 5 minutes, stirring regularly. Add the chorizo and cook for another 3-4 minutes. Adjust salt and pepper to taste.
4. Arrange the peppers in the prepared baking dish and divide the meat mixture between them. Cook for 10-12 minutes. Serve hot sprinkled with coriander.
Stuffed Peppers For Tacos
The mini peppers loaded with taco meat are a good size for a hot snack. The taco meat can be made ahead of time and added to the peppers when it’s almost time to serve. This snack is great for parties and is sure to be a crowd favorite. Top with avocado or cilantro to complete the dish.
Ingredients
1 1/2 lbs. mini peppers
1 pound ground beef
1 teaspoon of extra virgin olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Salt and pepper, to taste
2 tablespoons fresh coriander
Instructions
1. Preheat the oven to 180°C. Coat a small baking sheet with coconut oil spray. Cut the peppers in half, remove the stem and remove the seeds. Place it in the pan.
2. Heat a teaspoon of olive oil in a large skillet over medium heat. Cook the ground beef with the seasonings over medium heat.
3. Divide the meat mixture among the peppers. Cook for 12-15 minutes until the peppers are slightly softened. Serve hot garnished with coriander.
