These lovely stuffed peppers are both low-carb {LCHF} and dairy-free {Paleo}, making it perfect for a quick weeknight dinner, especially if you’re trying to cut back on the dairy.
Roasted to perfection and filled with bacon and some other stuff…
{I had you at bacon, didn’t I?!}
In case you didn’t know, I’ve decided to cut back on the dairy {really just cheese} and eat more veggies; eating more simply really, sticking to a slightly more primal / Paleo approach.
I still get in all my healthy fats from meat, good oils, eggs, avocados, etc.
Getting back to the stuffed peppers, these are really quick and easy to make and the kids loved their little ‘bacon boats’ ;)
[recipe title=”Stuffed Peppers” servings=”4″ time=”45mins” difficulty=”easy”]
You will need:
4 peppers {I like to use the Italian pimento peppers, they’re slightly longer and more flavourful}
1 red onion, sliced
1 tbsp. coconut oil {neutral taste}
2-3 brown mushrooms, finely diced
250 g streaky bacon, diced
4 zucchini, cut into small pieces
2 tbsp. of your favourite pesto – click here for my homemade recipe – or here for an honest, wholesome, store-bought version
Start with roasting your peppers:
Simply place the whole peppers on a grill tray in the oven and roast / grill for 45 minutes, turning them every so often.
They should char on the outside.
Next, heat the coconut oil in a skillet or large pot and sauté the onions.
Add the bacon and mushrooms and let it cook for a few minutes.
Add the zucchini and cook for another few minutes until the zucchini is tender and everything starts to caramelise slightly.
Stir in the pesto.
When the peppers are done, let them cool off enough to handle without burning your fingers.
Slice in half and remove the pips, etc inside. Don’t peel the skin off – this gives it a nice, smoky flavour.
Serve the pepper halves filled with the bacon mix and garnish with wild rocket.
[/recipe]
You could always add a little grated Mozzarella cheese on top and grill it for a few minutes, but honestly, it doesn’t need it!
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