Sweet Pepper Poppers

Source: popularpaleo.com
Course: Sides
Preperation time: 10min
Cooking Time: 25min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
12 Large(s) Sweet Red Pepper, Diced 5 5 30 30 1 1 153 153
1/2 cup Goat Cheese 4 4 0 0 5 5 63 63
7 Grind(s) Black Pepper 0 0 0 0 0 0 1 1
1/2 cup Bacon, Cooked and Chopped 0 0 0 0 56 56 508 508
1/2 cup Scallions, Chopped 0 0 1 1 0 0 4 4
1 Pinch Red Pepper Flakes 0 0 0 0 0 0 1 1
1 Large Egg(s) 2 2 0 0 1 1 19 19
Total: Approximate Nutrition Info, Per Serving: 11 32 64 751
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Instructions

  1. Preheat the oven to 375 degrees.
  2. Mix all of the ingredients, except the peppers. Transfer to a small plastic storage bag, seal and refrigerate.
  3. Prepare the mini sweet peppers by making a small slice lengthwise, long enough to get in there with a paring knife to remove seeds and larger ribs. You’re performing micro-surgery on a vegetable here, so try not to lose your cool. (Maybe it’s just me, but I only have so much patience for things like this).
  4. When all the peppers are clear and ready for stuffing, grab that baggie of filling and snip off the end (large enough for your bacon bits to pass through). Insert the open end of the baggie into the pepper and fill. Lay in a baking dish with a non-stick coating, cut side up.
  5. Bake these at 375 degrees for about 20-25 minutes. You’ll find that the filling stays put, making it much easier to dip into sauces and takes bites from.
Visit popularpaleo.com for the full instructions.

Notes


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