Recipe: Spicy Southwest Stuffed Red Peppers

The following recipe is easily made paleo; I’ll flag ingredients that aren’t and provide suggestions. This is something I threw together tonight.

Ingredients:

1lbs grass fed ground beef

Home Made Taco Seasoning (see below)

1 small onion diced very thin

1 jalapeño pepper

3 table spoons of salsa (get one with no sugar or make your own)

Hot sauce to taste (I use Cholula which isn’t paleo, but you don’t use much)

1/2 cup of Mexican shredded cheese (Not Paleo)

3 large or 4 small red peppers.

1/3 cup of water

 

Taco Seasoning*:

1 tsp. salt
2. tsp. onion powder
1 tsp. chili powder
1/2 tsp crushed red pepper
1/2 tps. garlic powder
1/4 tsp. oregano
1/2-1 teaspoon ground cumin, depending on your preference

Directions:

Brown the ground beef, don’t drain the fat, add taco seasoning once brown  and add water. Mix well, simmer for 5-10 minutes on low.  While the meat is cooking chop up the onion, jalapeño, and cut the top off and remove the core of the red peppers.  Let the meat cool, I throw it in the freezer.  Once the meat is cool add the thinly diced onion,  jalapeño, hot sauce and the 3 table spoons of salsa and mix with a large spoon combining well.  Fill the peppers with the meat mixture, don’t pack the meat in but don’t leave it too loose either.  Cook in oven on a shallow roasting pan for 30-45 minutes at 350F add cheese in last 15-20 minutes. Don’t cover anything, you want the peppers to brown.

Serving suggestion: I cut the pepper down the middle meat filling each half then lay on some avocado slices, hot sauce and salsa.
Enjoy!

 *Thanks to AndreAnna at http://www.lifeasaplate.com/ for the Taco Seasoning Recipe.