Sometimes it’s hard getting back into the swing of things.
It can feel both defeating and cumbersome.
You try to remember why you are doing what you’re doing and focus on how old “not so great” habits easily creep back in to your life when given the opportunity. You want it to be easy to pass on the sweet treats and the bag of chips at your best friend’s BBQ but at the end of the day you give in and promise tomorrow is another day…
Only to find that tomorrow turns into a few more tomorrows than you planned for.
That’s sort of where we are right now.
It’s not that our eating habits are so out of control that we’re face first in a trough of Ben and Jerry’s topped with cheesy Doritos. In fact if you looked at our overall eating habits it’s probably still cleaner than your average American/Canadian but it’s off kilter just enough to have it’s effects on our emotional and physical well-being.
So we’re pulling on the reigns a bit and working hard to stick to a plan. Part of that plan at this current juncture is one of us decides on the meals for the week (Mimi) while the other implements said meals (Tee). This has been working out quite well since there is no guessing at what one of us will eat and we know the other one will pretty much eat anything put in front of them.
The recipe below is not only super easy to make, it doesn’t take but a few ingredients and you can be guaranteed a least left overs for the next day (half a serving with fried egg is pretty much going to be a game changer).
The trick to this one is you can change up the “stuffing” portion of your peppers. This time we used spicy ground pork and quinoa. We’ve made it with sweet potatoes and chicken (delicious) and the next time….who knows.
The enchilada sauce stays the same each time so if you make a double batch you can freeze half and save yourself a little bit of time the next time around (see how planning your shit really helps!)
Paleo Enchilada Stuffed Peppers
- 1 – 1 1/2 C Tomato Paste
- 1 – 1 1/2 C Chicken Broth (Veg Broth will work as well)
- 2 Tbsp Chili Powder (adjust to your liking)
- 2 Tsp Cumin (adjust to your liking)
- 1 Tsp Dried Oregano
- 1 Tsp Sea Salt (table salt is okay too and adjust to your liking)
- 1 Tbsp FoC (Fat of Choice)
- 1 LB favorite ground meat
- 1 Medium Onion, peeled and diced
- Peppers left overs from the peppers you’re using, diced
- 1 C cooked quinoa
- 5 Large Peppers, cut tops off and de-seed (seperate stem from pepper ring and discard the stem and seeds but keep the extra pepper for stuffing)
- Glass dish
- Medium – Large saute pan
- Medium sized mixing bowl
Preheat oven to 350F
First things first, get that quinoa started!
Then over medium heat, use FoC and saute chopped onions for 1 minute, add ground meat and cook thoroughly.
While meat/quinoa are doing their thing get started on that enchilada sauce.
In your mixing bowl add all sauce ingredients together and mix well. You should have a soup like consistency so if it’s too thick add a little more broth. If it’s too thin add a little more tomato paste.
Important info here so pay attention!! – You can never take away a spice but you can always add a spice. Start with half of what you think you want, give it a taste and go from there. Again: YOU CAN NOT TAKE AWAY A SPICE!!! Never assume that the recipe in front of you is going to be the end all be all in preferred taste. When we see the spices listed in a recipe, we always know we’re going to adjust them accordingly. We expect you to do the same in your kitchen…#dontbeafraidofyourkitchen!!!
Ground meat cooked thoroughly (check). Quinoa done (check). Sauce is ready (check check and double check).
Now add the quinoa and 3/4 of the sauce to the ground meat, mix well and simmer for 10-15 minutes on low heat.
Let’s prepare the peppers!
Another important tip coming up!!!!
When prepping your peppers, cut the tops off and separate the stem from the pepper ring. Take that pepper ring and dice it up and throw it into the ground meat/quinoa/enchilada sauce. Now if your peppers are uneven on the bottom, heed this little trick – Slice a thin portion off the bottom to create a flat surface…we know: MIND BLOWN! Now just like the spices you can always take more off the bottom but you can’t add what you take away so start as thin as possible and go from there. That little bottom piece? Ya, you know what to do with it. De-seed the inside and if you’re so inclined try and cut away the side edges inside to give you more stuffing space.
Get ready to stuff those beautiful peppers. Evenly fill each with the meat/quinoa/enchilada sauce (we hope we don’t have to tell you to use a regular sized eating spoon but if we do then there you go). Use the remaining enchilada sauce to pour over the top and fill the bottom of the glass dish.
Bake in the oven for 30-40 minutes at 350F and serve as you like. We usually serve on a bed of mixed greens (our particular favorite is the kale/cabbage/brussel sprout mix from Costco sans dressing)
~Now that’s good eatin’ Folks