More Good Paleo Stuffed Bell Pepper Recipes
1. Pulled Pork Poblano Stuffed Peppers
Stuffed peppers are a great way to use up any leftover pulled pork that you may have in your refrigerator or freezer. The paleo-friendly pork is stirred together with cilantro, red onion, and jalapenos for a spicy and flavorful stuffing. Poblano peppers make an excellent base for the entire dish. Serve with your choice of guacamole or salsa.
Ingredients
4 Poblano peppers
3 cups cooked pulled pork
2 tbsp fresh cilantro, chopped
1/4 small red onion, finely diced
1/2 jalapeno, seeded and finely diced
Instructions
1. Preheat the oven to broil. Wash the peppers and place on a baking sheet. Broil until all of the sides are blackened, turning to rotate. Remove from the oven and allow to cool. Remove the stem, seeds, and blackened skin from the pepper. Cut down the center of the pepper to place the stuffing in.
2. Preheat the oven to 350 degrees F. In a small bowl, mix together the pulled pork, cilantro, onion, and jalapeno. Distribute the pork filling among the peppers. Fold the peppers around the filling and use toothpicks to secure closed. Place back on the baking sheet and bake for 15-20 minutes. Remove the toothpicks and serve warm.
2. Chorizo-Stuffed Bell Peppers
Miniature bell peppers can be stuffed with spicy chorizo for a flavorful, bite-sized appetizer or snack. The chorizo is cooked first with cauliflower rice before being added to the peppers and baked in the oven. Serve with a drizzle of lime to finish this unique and light dish.
Ingredients
6-8 mini bell peppers
4 oz. chorizo, casings removed
1 tsp extra virgin olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tsp paprika
1 tbsp tomato paste
1/3 cup chicken stock
2 cups cauliflower rice
1 tbsp cilantro, chopped
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Cut the peppers in half, take off the stems and remove the seeds.
2. Heat one teaspoon of olive oil in a large pan over medium heat. Add the chorizo the pan and use a spoon to break into smaller pieces. Cook for 3-4 minutes until browned. Remove to a plate, reserving any grease in the pan. Set the chorizo aside.
3. Add the onion to the same pan and sauté for 3-4 minutes. Stir in the garlic, paprika, and a pinch of salt. Stir in the tomato paste and chicken stock and turn the heat down to low. Add the desired amount of cauliflower rice to the pan along with another pinch of salt. Cook for 5 minutes, stirring regularly. Stir in the chorizo and cook for 3-4 more minutes. Adjust salt and pepper to taste.
4. Place the bell peppers in the prepared baking dish and divide the meat mixture among them. Bake for 10-12 minutes. Serve warm sprinkled with cilantro.
This story originally appeared on Paleogrubs
