Tag Archives: bell peppers

Searching for an easy veggie dish to pair with your Paleo protein?  Look no further. This tasty and quick cauliflower recipe is the answer. With just a few fresh ingredients, and minutes to prep, you will soon be adding this side dish to your list of favorites.  Serve it up with chicken, fish, pork, beef, or any other protein.  At The Paleo Diet® we love the versatility of this delicious and nutritious recipe. Enjoy!

Print

Roasted Cauliflower with Red Bell Peppers

Roasted Cauliflower and Red Bell PeppersSearching for an easy veggie dish to pair with your Paleo protein?  Look no further. This tasty and quick cauliflower recipe is the answer. With just a few fresh ingredients, and minutes to prep, you will soon be adding this side dish to your list of favorites.  Serve it up with chicken, fish, pork, beef, or any other protein.  At The Paleo Diet® we love the versatility of this delicious and nutritious recipe. Enjoy!

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Category: Veggie Side Dish
  • Cuisine: American
Scale

Ingredients

  • 1 head cauliflower, cut up into small, same-size pieces
  • 2 red bell peppers, seeded and diced
  • 2 T coconut oil
  • 3 T pine nuts
  • 2/3 cup sliced green olives*, rinsed under cold water to remove excess salt
  • 2 T chopped flat-leaf parsley
  • Lemon wedges, for squeezing
  • Fresh ground black pepper to taste

Instructions

  1. Preheat oven to 425F
  2. Place cauliflower and peppers into a medium sized bowl and toss with coconut oil, stirring so the vegetables are coated.
  3. Season to taste with fresh ground black pepper and stir again.
  4. Spread the vegetables out in a single layer on a non-stick baking sheet and roast for 20 minutes.
  5. After 20 minutes, remove baking sheet from the oven, put the cauliflower and peppers back into the bowl, and toss gently with the olives and pine nuts.
  6. Spread the mixture on to the baking sheet and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked.
  7. Sprinkle with parsley and squeeze fresh lemon juice over veggies just before serving.
  8. Add black pepper to taste.

Notes

Roasted Cauliflower and Red Bell Peppers Ingredients

Keywords: Paleo, Roasted Cauliflower, Bell Peppers, Christmas, Holidays, Side Dish

Mexican Chicken Stuffed PeppersIt’s International Spicy Food Day and we’re heating things up with a recipe from our new cookbook, Real Paleo Fast & Easy. Our Mexican Chicken Stuffed Peppers are colorful crowd-pleasers that will satisfy everyone’s spicy cravings!

Tip: Blanching the pepper halves in boiling water for a couple minutes keeps them crisp enough to hold the hearty filling but soft enough to eat—without having to bake them in the oven.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 1 medium jalapeño or serrano chile, seeded and chopped
  • 2 pounds ground uncooked chicken or turkey
  • 2 tablespoons Mexican Seasoning (recipe below)
  • 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
  • ½ cup chopped fresh cilantro
  • 4 medium red, yellow, and/or orange sweet peppers
  • Lime wedges

Instructions

In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4

Mexican Seasoning Ingredients
  • 1 tablespoon cumin seeds
  • 4 teaspoons paprika
  • 1 tablespoon preservative-free granulated garlic
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron
Mexican Seasoning Instructions

In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.

Affiliates and Credentials