When you are eating a lot of vegetables and almost no carbs, you have to be creative in order to not just eat salads all the time. It is easier to stick to a healthy lifestyle if your eyes find the food exciting and attractive.
I found some nice bell peppers at Grønland Torg and I knew just what to do with them. There is a dish in Peru called Rocoto Relleno, where we stuff a red type of chili that looks like a red pepper with ground beef and rice and bake it until done. So why not make it with regular peppers and do it paleo style with cauliflower rice?
5 bell peppers (don't use green ones as they are a bit bitter)
200 g ground beef
2 tbsp tomato paste
2 cloves of garlic
salt & pepper
The first thing you do is to make the cauliflower rice. Cut the stem off and separate it in smaller parts. Use a food processor or blender to shred it to small pieces like rice. Spread on a baking sheet and bake it for about 10 min on 180 degrees C. You can pan fry it as well if you would like to.
Fry the garlic and meat until golden. Add the tomato paste, olives and coriander. When the rice is done, incorporate it to the beef mix. Remove from heat and add the eggs when the mix has cooled for a while. Cut the top of the peppers and remove the seeds and core, being careful of not making a hole in the bottom of them. Keep the top part as you will use it as a cap. I cut a small slice in of the bottom as well, to make it is easier for them to stand on a flat surface.
Stuff the peppers carefully and close them with the top part. You can use toothpicks to make them stick in place.
Bake the peppers for 15-20 minutes until they start getting golden and crispy like in the picture.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.