Paleo Italian-Stuffed Peppers

I will not attempt to describe this goodness with words. Just promise me you will make it and think of me.

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Paleo Italian-Stuffed Green Peppers

Ingredients:

4 tablespoons extra-virgin olive oil

1 yellow onion finely chopped

3 celery stalks, finely chopped

3 carrots, finely chopped

1 lbs. Italian Pork sausage

1 lb. Ground Beef

1 tablespoons dried oregano

1 tablespoon garlic powder

Sea Salt and Black Pepper to taste

1 Zucchini squash chopped

1 tablespoon dried basil

1 (14.5 oz.) can of diced tomatoes

8 Bell Peppers

Preparation:

1. Preheat oven to 350°

2. Bring water in a large pot to a boil. You need to fit the peppers in the pot of water so make sure it’s big enough.

3. Chop the onion, celery and carrots

4. Heat the olive oil (or whatever you choose to use) in a pan/pot big enough to hold all ingredients except the peppers.

5. When oil is hot dump in the onion, celery and carrots. Sauté until the onions are translucent.

6. Chop the tops off the peppers, rinse and remove all seeds and insides.

7. Once veggies are sautéd, crumble in the pork sausage and ground beef.

8. While the meat is cooking add in your dry ingredients (oregano, garlic powder, salt, pepper)

9. Place your cleaned out Bell Peppers in the boiling water. Submerge. Leave them in the boiling water for about 5-6 minutes.

10. Add the zucchini basil and can of tomatoes to the meat mixture. Mix it all up and cook over medium-low heat for an additional 10 to 15 minutes.

11. Check your Bell Peppers. If they are done, pull them out of the water using tongs and place in a square glass baking dish

12. When the meat mixture is done stuff it into the peppers.

13. Place stuffed peppers into your pre-heated oven and cook for 20 minutes.

14. Eat and enjoy

15. Look at your husband and say, aren’t you glad I rescued those orphaned bell peppers?

Oh, it’s going to be a Happy St. Patty’s day in some of your houses.

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Bacon-Wrapped Lemon Pepper Grilled Chicken with Paleo “couscous”

cb5968ef8dfd9ed5d827241bd97086de{Image via Cierra Harmon’s Pinterest board}

This is not a foodie blog, and yet this is the second post in a row inspired by my new Paleo persuasion. But when your husband greets you at the door when you’re still sweaty from a tempo run and shoves a massive bite of freshly cooked Paleo goodness into your mouth and THEN takes a picture of said goodness and sends it to his mother, I believe that does merit a Paleo post double header. And here’s the best part. I full on invented this recipe. I don’t invent anything except stellar excuses. It was life-changing. I’m not going to lie. Are you ready? You’re not ready. Get ready…

BACON-WRAPPED LEMON PEPPER GRILLED CHICKEN KABOBS with PALEO “COUSCOUS”

Ahem…

Ingredients:

6 Tbls Extra Virgin Olive Oil
1 tsp dried lemon peel
6 garlic cloves minced
2 Tbls minced fresh parsley
2 tsp. salt
1 tsp pepper
2lbs boneless chicken breast cut into 1″ cubes
package of bacon
Preparation:

Mix olive oil, garlic, lemon peel, parsley, salt, and pepper in a bowl and coat chicken cubes. Place back in the refrigerator for 2 hours+. Remove bacon from package and cut down the middle. Roll each marinated cube in 1/2 strip of bacon and place on skewer. Average 8 wrapped chicken cubes per kabob. Recommended: cook on outdoor gas grill.

“Couscous” ingredients

1 head cauliflower
1 Tbls coconut oil
1/3 cup cherry tomatoes {cut in quarters}
1/4 cup scallions
1 Tbls fresh parsley
salt and pepper to taste

Chop cauliflower and place in food processor. Blend until cauliflower is grainy (like the consistency of couscous). Melt coconut oil over medium heat. Add processed cauliflower to pot. Add tomato, scallions, parsley, salt, and pepper and cover for 10 minutes or until ingredients are tender and heated through.

AND THEN TAKE ALL THE CREDIT AND SNAP A PICTURE AND SEND IT TO YOUR MOTHER!!!!!

This is my gift to you. You’re welcome. Happy grilling!