Tag Archives: poultry

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.


  • 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


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.

Roasted Pheasant and Blue Grouse | The Paleo Diet

Lorrie Cordain’s Roasted Wild Colorado Pheasant and Blue Grouse, The Cordain Kitchen

Pining for a new culinary addition to your dinner menu? Leave the seeds for the birds and mix up your poultry creations with this protein-packed Paleo Diet recipe.


Serves 3-5

  • 1 wild pheasant
  • 1 wild blue grouse
  • 4 large oranges, juiced
  • 4 garlic cloves, pressed
  • ¼ fresh sweet onion, chopped
  • 2 sprigs fresh thyme leaves, stems removed



1. In 4 cup measuring container, combine orange juice, garlic, onion, and thyme.


2. Pour over birds and coat thoroughly.


3. Refrigerate for 30-60 minutes.


4. Preheat oven to High Broil.


5. Place birds on foil covered broiler pan and broil on high 5-8 minutes.


6. Turn birds and broil for an additional 5-8 minutes.

7. Baste birds with marinade drippings twice on each side during broiling process.


8. Remove from oven and baste one final time before serving.


9. Serve with locally grown, sauteed organic broccoli, grilled mini peppers, onions and garlic in olive oil with dried, salt-free spices until tender.


10. Bon Appétit!

Live Well, Live Longer.
The Paleo Team


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