Wednesday, March 13, 2013

Stuffed Mini Pepper Poppers

Try saying this recipe name 5 times as fast as you can.  Definitely a tongue twister!  Anyways, I am so excited to watch the CrossFit Games tonight that I decided to make snacks for it!  I happened to have half a bag of sweet peppers left and some ground beef so this is what I threw together and ended up eating some for lunch today.  This would be a great appetizer to bring to a non-paleo friend's house to show them that Paleo can taste good!  Serve in a margarita glass if you're feeling festive like me. :)

Stuffed Mini Pepper Poppers

Prep Time: Approximately 10 minutes
Cook Time: Approximately 20 minutes
Serves: 10

  • 1 lb ground organic/grass-fed beef
  • 1 lb mini sweet peppers
  • 1/2 yellow onion, diced
  • coconut oil 
  • 1 tbsp apple cider vinegar
  • 1 tbsp chili powder (or paprika)
  • 1/2 tbsp oregano
  • 1/2 tbsp cumin
  • 1/2 tbsp cinnamon
  • 2 tsp minced garlic
  • salt and pepper

For Guacamole Topping:
  • 1 ripe avocado
  • juice from 1/2 lime (about 1 tablespoon)
  • 1 tsp hot sauce (I like Frank's RedHot)
  • salt 

  1. Preheat your oven to 425°F.
  2. In a medium sized pan, saute the onion with a little bit of coconut oil (I used about 1/2 tbsp) for a few minutes, then add ground beef, spices and apple cider vinegar.  Brown the meat then take it off the heat to cool.
  3. Wash the peppers, cut off the tops, cut each in half lengthwise then scoop out the seeds.
  4. Once the meat is cool enough to touch, begin stuffing each pepper with as much of the meat as you can without cracking the pepper.  Place in the oven for 15 minutes.  The peppers should be tender when you remove them.
  5. While your peppers are baking, make the guacamole topping by mixing together (either by hand or in a food processor) the avocado, lime juice, hot sauce and a pinch of salt. 
  6. Right before you are ready to serve the poppers*, cut a small hole in the corner of a zip lock bag, put the guacamole inside and squeeze a small strip onto each pepper (This is much easier than doing it by hand!) and serve.
*Do not put the guacamole on top of the peppers if you are not serving them right away as you will probably want to reheat the peppers before serving.

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