Last weekend I was attending a family party and was asked to bring an appetizer, one of my least favorite things to make since I feel like most appetizers aren’t traditionally Paleo. I eat Paleo and only make foods that are Paleo, so when I’m asked to make something I like to select something that is displays some of the good, tasty, and flavorful foods that I eat all the time so that others can see that Paleo can be yummy too! My usual default is simple, cut up veggies and homemade guacomole, but this time I wanted to make something that was a little more substantial than that. I flipped through my Make It Paleo book (written by the folks at the Food Lover’s Kitchen - I totally recommend this cookbook - everything I’ve made from it has been fantasitc!) and saw a recipe for Chorizo Peppers, they looked pretty and I thought substaintial enough to act as a heavy appetizer especially for my husband who has offically started his Ironman training for Ironman Arizona in November 2012.The peppers were a hit, and looked beautiful too. I tweaked the recipe a bit so I’ll give you the details based on what I made.
Mini Mexican Stuffed Peppers
- 1 pound ground turkey
- 2 tsp minced garlic
- 1 Tbsp chili powder
- 1/2 Tbsp oregano
- 1/2 Tbsp cumin
- 1 Tbsp apple cider vinegar
- 1/2 onion, chopped very small
- Bag of mini sweet bell peppers (I got mine from Wegmans)
- Coconut oil
- In a pan, first sautee the onion with a little bit of coconut oil, and then add the turkey meat along with all of the spices and the apple cider vinegar. Brown the meat and cook everything together, the onions should be transluscent and the meat all the way cooked through. **If you chose to use ground beef instead, these spices will still work consider addding a 1/2 Tbsp of cinnamon to it for an added level of flavor.
- After its done cooking, take it off the heat and let it cool. Wash the mini peppers, and then cut off the tops in one chop. You want to keep the tops to put back on for presentation and to keep the stuffing inside the pepper! Use a “butter” knife to scrape out the insides and the seed. I used about half a 3 pound bag of peppers, and picked out the biggest ones to make stuffing them easier.
- I lined the peppers in 2 foil baking trays, keeping the tops and the peppers together. Then I took the cooled meat and stuffed each pepper. I started with a spoon and the back of another spoon to get the filling down in the pepper and eventually moved to just using my hands. After filling each pepper I put the top back on and secured it with a toothpick dignoally through the top and the side of the pepper.
- Before serving I grilled the peppers, at about 375 degrees over indirect heat in the foil trays for 30 minutes. The meat is already cooked so all you are doing here is cooking the peppers and heating the insides.
- I pulled them off with tongs and lined them in a circle on the serving plate, resulting in a pretty mexican fiesta of peppers on a plate!