Fletch’s Stuffed Bell Peppers, Paleo Style!

Man, it feels good to be in 2013.  New year and a fresh start on my eating habits.  From earlier posts, you know the Ravage kickoff was yesterday (Saturday, Jan. 12).  I also start my 30 day cleanse tomorrow!  I’m nervous, excited and anxious about the cleanse.  I keep telling myself it’s only 30 days, but then again IT IS 30 DAYS!!!!  To kickoff my own “Ravage” and 90 days of Paleo, I cooked my own version of stuffed bell peppers.  They turned out pretty tasty and thought I’d share with y’all!

 

Fletch’s Stuffed Bell Peppers, Paleo Style!

 

 

 

 

 

 

 

 

 

 

 

5 tomatoes, chopped

4 large bell peppers

1 – 1.5 pounds ground turkey

Seasonings:  basil, minced garlic, oregano, pepper and salt.

Preheat oven to 375 degrees.

I made my own tomato sauce, here’s what I did (I can only tell you because I didn’t measure a darn thing)!

Add the chopped tomatoes to a food chopper to puree.  Once “pureed”, add to a medium size pot.  Season with oregano, basil, minced garlic, pepper, a little salt.  Cook over medium heat until the sauce turns a dark red color.

Be sure to have the sauce cooking before preparing the bell peppers and turkey.

While the sauce is cooking, brown the ground turkey.  Season the turkey with basil and pepper.  Once the turkey is done, you can add the sauce.  Cook the turkey and sauce on low-medium heat until you’re satisfied.  🙂

To prepare the bell peppers (prepare them while the ground turkey is cooking), cut the stem/top out.  Pull as many seeds and membrane out of the peppers.  Rinse the peppers until all the seeds are removed.  Cut each pepper in half and remove more membrane, if needed.  In a stock pot, add about 2 inches of water.  Add halved bell peppers and steam over high heat until peppers are tender, but not softened.  Remove bell peppers and place on pizza pan or cookie sheet.

Stuff bell peppers with meat and sauce mixture.  Cook in oven for about 15-20 minutes.

Enjoy!!!

 

 

Paleo: Mexican Flank Steak

I made this delicious recipe last week.  It has definitely made my list of top Paleo recipes.  Publix was slap out of Flank Steak, but I used Flap Steak instead – it was still delicious.  I found the recipe on my Paleo App.  Try it out and enjoy!

Mexican Flank Steak

Recipe Ingredients:

1.5 pounds flank steak (flap steak)

4 garlic cloves, finely chopped

2 jalapeno pepper, finely chopped

1/4 cup finely chopped cilantro

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

Pinch, cayenne pepper

2 limes, juiced

1 orange, juiced

8-12 ounces beer (or beef broth – I used beef broth)

Cooking Instructions:

Slice the steak on the diagonal into thin strips.  Combine all ingredients in a large ziploc bag or in a shallow dish (meat should be completely covered in liquid).  Marinate in the refrigerator for at least 3 hours.  Take out and drain off the marinade.  Lightly salt the steak.  The meat can be cooked in a skillet with coconut oil or grilled.  Cook 3-6 minutes on each side for medium-rare.  Makes 6 servings.

If you know me, I added some ingredients.  🙂  I sauteed a red, green and yellow bell pepper for a few minutes prior to cooking the steak.  I added the steak to the hot skillet, cooked for a bit and then topped with the bell peppers.  I cannot explain to you how delicious this dish is!  I served it with mashed sweet potatoes and green beans.  Oddly enough, all the tastes blended well with each other.