One of my favorite dishes made by my mom is stuffed bell peppers. She usually stuffs them with a combination of ground turkey, pork, rice and an array of spices. Last night I set out to make a similar meal. As much as I would have loved to stuff some rice into these cute little peppers, our Paleo diet was there in the back of my mind shaking its finger at me. Insert *sigh* here. It has been a bit of a rough week so some comfort carbs would have tasted amazingly. At least the rice would have been better for us than the pizza and beer combo my hubby kept dreaming about. I am happy to announce that we did not give into any of those amazing sounding food temptations. Instead we ate these cute little peppers filled with all kinds of Paleo goodness.
- 8 Medium – Small Bell Peppers
- 4 Tbsp Olive Oil
- 400 grams Ground Lean Turkey
- 400 grams Ground Pork
- 6 Tbsp White Onion (chopped)
- 1/4 Cup Celery (chopped finely)
- 8 Brown Mushrooms (chopped)
- 1 Can Diced Tomatoes (I used a 796ml can and strained it)
- 6 Sprigs Fresh Thyme
- 1 Garlic Clove (minced)
- 1 Tsp Cayenne
- 1 1/2 Tsp Paprika
- 1 1/2 Tsp Seasoning Salt
- 1 Tsp Fresh Ground Pepper
- 1 Tbsp Garlic Powder
- 1/4 cup Beef Broth
- 8 Tsp Almond Flour (for topping)
- Almond Slices (for topping)
- Wash your peppers, cut off the tops and remove the seeds.
- Pre-heat your oven to 425 degrees.
- Place your peppers cut side up on a lightly greased pan and fill the bottom with water.
- Bake them in the oven for about 15 minutes. Once the time expires remove them and let them cool.
- While the peppers are baking make your filling. In a large pan, brown your onions with the olive oil.
- Add in the meat along with the beef broth and stir constantly to break up the meat. (the broth with water will help break down the meat into small bits)
- When the meat is no longer pink, add in your celery, mushrooms, tomatoes, spices, thyme and garlic.
- Stir everything together for about 7 minutes to allow some of the liquid to evaporate.
- Remove from the heat and let it cool a few minutes.
- Stuff your peppers generously but be careful not to tear the peppers.
- Top each pepper with a bit of almond flour followed by the almond slices.
- Pour whatever liquid is left in the pan into the bottom of the baking dish. If nothing is left pour some water into the bottom just to make sure it is covered. This will prevent the bottoms of the peppers from burning and sticking.
- Place the peppers back in your baking dish and bake for 20 minutes.
Let them cool a bit before eating as the stuffing will be very hot.
This quick and easy meal doesn’t require sides because they are stuffed into the chicken! There are endless ways and recipes for stuffed chicken breasts and they are always a great change from having just plain old chicken again. This particular recipe was inspired by my sister-in-law who a few years ago made an amazing Mediterranean Salad.
For the Quinoa:
- 1 Cup Quinoa
- 1 1/2 Chicken broth
- 1/4 Tsp Oregano
- 1/4 Tsp Cayenne
- 1/2 Can of Artichokes (chopped)
- 2 Tbsp Green Olives (chopped)
- 2 Roasted Red Peppers (chopped)
- 3 Tbsp Sundried Tomatoes (chopped)
- 1 Tbsp Fresh Basil (chopped)
- 1/4 Cup Crumbled Feta
- 1 Garlic Clove (minced)
1) Combine your quinoa with the broth, oregano and cayenne. Bring to a boil then lower the heat to simmer until it is cooked.
2) Add in the peppers, olives, artichokes, tomatoes, garlic, basil and feta and combine together.
3) Set aside to cool.
- 3 Tbsp Dijon Mustard
- 1 1/2 Tbsp Balsamic Vinegar
- 1 Tbsp Olive Oil
Combine the above together.
1) Clean your chicken breasts and cut them open through the middle like a pouch.
2) Stuff the breasts with the quinoa mixture holding it together with a toothpick if necessary.
3) Brush on your glaze over the breasts making sure they are coated.
4) Heat your oven to 420F. Place the stuffed breasts on a parchment lined baking sheet and bake in the oven for 20 mins or until chicken is cook throughout.
Let me begin with I LOVE Mexican food! The flavors, the spices the variety…any time I am looking for an awesome comfort food, chances are it includes something Mexican inspired. Now I cannot really explain how I came about to make this dish. Basically I asked my husband if he had any cravings for dinner that evening and all I got was “not really, anything is good” helpful isn’t it? Out of that however came the most random thought….Poblano Peppers! I had made them years ago, but since then have not made another attempt after having an awful meal served to us while on a vacation in Mexico. Who would have known…there is a bad way to serve these peppers, burnt to a crisp and filled with cream cheese and corn. Now, I am sure if done right that combination would have worked very nicely, they just did not make it happen. There are endless ways to make the stuffing for these peppers and really if you look throughout the Internet you will come across something you will like. I wanted something healthier than a container of cream cheese for dinner so this is what I whipped up. Since these pepper take on a slightly smoky flavor when broiled, using the freshness of cilantro and lime in the stuffing worked very well. (This dish is now being served next month at my wonderful Mother’s 50th Birthday)
- 4 Cooked Chicken Breasts (finely chopped)
- 6 Medium Poblano Peppers
- 1 Medium Portabello Mushroom (finely chopped)
- 1 Tomato (finely chopped)
- 1/2 Red Pepper (finely chopped)
- 3 Tbsp White Onion (finely chopped)
- 5 Baby Corns (finely chopped)
- 1 Handful of Fresh Cilantro (chopped)
- Juice from 1 Lime
- 1 Garlic Clove (minced)
- 1 Tsp Ground Cumin
- 1 Tsp Onion Powder
- 1/2 Tsp Smoked Paprika
- 4 Tbsp Taco Sauce (I used Mild)
- 1/4 Cup Grated Monterrey Jack Cheese
1) Preheat your broiler to 500F. Wash your Poblano Peppers and cut them open from stem to tip. Place them on a lightly greased baking sheet and put them in the oven. Roast your peppers (turning frequently) until they are blackened. (approximately 10 mins)
2) Remove your peppers from the broiler and remove the seeds and skins. Let them cool.
3)In a large pan heat up 2 Tbsp of olive oil and then saute your onions.
4) Toss in your red pepper and mushrooms and continue cooking.
5) Add in the tomato and corn cooking it for about a minute.
6) Add in your chicken, cilantro, lime juice, garlic and spices. Cook for another minute to let the flavors combine.
7) Add in your taco sauce and cheese.
8) Remove for the heat and let it cool for a few minutes.
9) “Stuff” your roasted Poblano peppers with your filling. Don’t be stingy add enough that the filling is visible from the top. You can use toothpicks to hold them together.
10) Place the peppers back on the baking sheet and sprinkle a bit of cheese on top.
11) Place in the broiler for 10 minutes or until your cheese turns golden.
Enjoy 🙂 I served up mine with some tortilla chips and fresh avocado on the side. Yummy!