Small's Primal Cooking: Stuffed Red Bell Peppers (primal style)

Stuffed Red Bell Peppers (primal style)

This is a spicy, hot, south of the border dish…..that brought my house down!! Using the idea of a traditional stuffed bell pepper, I turned it inside out and upside down and came up with this recipe. Enjoy! Feeds 2-4 depending on the appetite.

Preheat oven to 350.

1 lb. ground pork

1-2 red bell peppers

1 apple (peeled, cored and minced)

½ of a yellow onion (diced)

3-4 cloves of garlic (minced)

Leftover bacon grease

3 good sized Poblano Peppers (seeds removed and diced, I did my chopping in the food processor to save my hands, but to each their own)

Seasonings – I used fennel seed, sage, salt, black pepper, and chili powder…..lots of chili powder, say a tablespoon.

In a large pot, I melted down, over medium heat, 3 heaping tablespoons of bacon grease; it gives this dish a nice smoked flavor. Add to this the apple, onion, garlic and poblano pepper. Add in seasonings, being generous with the salt and pepper. After this mixture has cooked well for about 15 minutes, remove from pan into a holding bowl. Add ground pork to this pot (no rinsing). Brown meat until nearly done, then add in cooked veggie mixture. Cook for about 10 minutes. Meanwhile in a baking dish of some sort (I used a glass pie plate), grease the bottom, slice your bell pepper (s) in half and place in dish. Once your meat mixture is ready, stuff your bell pepper halves, and then pile all the rest of the filling in around and over the stuffed peppers. The above ingredients I used for one bell pepper, it can be spread out to two peppers…..there just won’t be much of the filling to bake with the peppers, so you could easily just double everything and have plenty.

I grated some aged parmesan cheese over the top, just for a little crunch.

Bake for 15 minutes. I cut up some asparagus to accompany this dish, and put them in the oven with some olive oil and S&P for the last 5 minutes of cooking time.

Serve and enjoy.