• 3 red peppers
  • 1 1/2 lbs. bison
  • 1/2 c. mild salsa
  • 1/4 tsp. ground cayenne
  • 1 tsp onion flakes or powder
  • 1/2 tsp. garlic powder
  • 1 tsp. pink Himalayan sea salt
  • handful chives
  • extra salt & pepper
  • optional:
  • guacamole
  • FreeDiet compliant:
  • 1/2 c. pesto
  • pesto recipe below

 

How do you do Mexican without a tortilla, cheese and tomatoes?! And why would you want to do such a thing anyway?! If you are on the FreeDiet™, you understand we have eliminated the most common food allergens we see at our Natural Medicine Clinic.

We have found that certain food can inflame the body and wreak havoc on overall health with symptoms like digestive problems, bloating, weight gain, brain fog, skin rashes, headaches and pain to name a few.  So the FreeDiet™ has proven clinically to eliminate many of these unwanted symptoms and bring back vital health!

Now don’t get frightened, most of these foods can be reintroduced but in a timely manner. However, even if you are not following the FreeDiet™ this delicious and time efficient recipe will be enjoyed by your whole family!

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I love stuffed peppers they remind me of days long gone when my Grandmother would bake her infamous stuffed peppers while visiting us in Florida.

My sweet Grandmother is 100 and spry as ever! Although she hasn’t been in the kitchen cooking for a few years now, she loved my twist on her beloved favorite!  I want to give credit to Grandma for giving me the love of real food!

I can’t tell you how often I am disappointed when I see a dish someone has posted on social media and I open it to see the recipe calls for a “box of this” or a “can of that”.

I am all for keeping it simple and I have my picks if I use a jar of salsa or a can of coconut milk but for the most part I like it fresh! So here is a little fresh wrapped in a juicy, sweet pepper!

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In the picture below you see I used my homemade Pesto Sauce instead of the jar of salsa.  I actually did half the recipe with the salsa and half with the pesto for the FreeDiet™ needs.  There are so many versatile ways to use this pesto sauce and jazz up any boring meal; like my Eggplant Madeover Recipe!

 

Mexican-Roasted-Peppers-3

 

Mexican Roasted Peppers {paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 6

Ingredients
  • 3 red peppers
  • 1½ lbs. bison
  • ½ c. mild salsa
  • ¼ tsp. ground cayenne
  • 1 tsp onion flakes or powder
  • ½ tsp. garlic powder
  • 1 tsp. pink Himalayan sea salt
  • handful chives
  • extra salt & pepper
  • optional:
  • guacamole
  • FreeDiet compliant:
  • ½ c. pesto instead of salsa
  • Pesto:
  • 4 full sprigs basil
  • 1 cup soaked walnuts
  • 2 large lemons juice
  • ¾ cup olive oil
  • handful of steamed spinach
  • ⅛ tsp ground garlic
  • or 4 steamed garlic cloves
  • 1½ tsp pink Himalayan sea salt
  • optional:
  • handful fresh oregano

Instructions
  1. In a pan on low-medium heat slightly under cook the meat. Add all spices, salt and chives.
  2. Add salsa or if using pesto sauce mix that towards the end of meat being done.
  3. Wash and cut peppers in half and remove the seeds.
  4. Place the half cut peppers on a cookie sheet or casserole dish and lightly dash salt and pepper.
  5. Fill pepper halves with meat mixture to the top and bake at 350 for 25 minutes.
  6. If the meat is browning to much cover with foil.
  7. Top with guacamole or salsa.

Notes
You can use green, yellow or orange peppers in this recipe. I personally prefer the red pepper for it’s sweeter flavor and extra nutrients like beta carotene and vitamins like C. The red pepper actually packs more C than an orange! If dairy isn’t a problem I love using sour cream too. Also, you can use your choice of ground beef, turkey, chicken or bison. Please use grass-fed and organic produce when you can.

 

With a Spoonful of Health,

Dawn-Signature1