Mexican Roasted Peppers {paleo, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 6
  • 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
  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.
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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at