Stuffed Mini Sweet Peppers

While pinning away the other night on Pinterest I came across a few recipes for mini sweet peppers.  They all looked good and the one with goat cheese and pesto went to the top of my list of try asap.  I was telling my mom about this she said she had seen a recipe with goat cheese and chorizo stuffed peppers.  HOLD THE PHONE I love the goat cheese and chorizo flavor combination so this became a I NEED to make these yesterday recipe.  I ran not walked to the grocery store this morning and gathered all that I need and whipped these babies up for lunch today.  Yup I had an "appetizer" for lunch  So glad I did these will be in the rotation of lunch and appetizers for long time.  I can also think of a least dozen other stuffing options that I will be playing with soon so keep checking back for more ideas.

5 oz Chorizo 

6 sweet mini peppers

2 oz goat cheese

1 tsp olive oil

salt and pepper

PreHeat oven to 400

In a med fry pan over med heat cook the chorizo approximately 10 min until thoroughly cooked. Remove from the pan and drain over paper towel  Set aside while it drains.  

Cut the peppers open remove the seeds place each half on a cookie sheet.  Drizzle the peppers with olive oil sprinkle with salt and pepper.  Place in the oven and bake for 5 minutes.  then remove from oven stuff each pepper with about 1 tsp of chorizo when all have been stuffed return pan to the oven for another 5 minutes. Remove from oven and crumble the goat cheese over the peppers and return to oven for about 2 minutes until the goat cheese just starts to get soft.

Southwest Inspired Egg Bake

I saw a delicious looking recipe on Pinterest the other day Sweet Potato Kale and Chorizo Hash topped with a fried egg.  I definitely pinned that, but then started to think that my husband would like this too but he eats breakfast at work so a fried egg would not work for him.  I turned it into an egg bake adding a few more veggies in along the way.  It turned out delicious and a new favorite in my paleo breakfast arsenal. This is a power house with good for you veggies and healthy fat.

Southwest Inspired Egg Bake

10oz Chorizo sausage buy a good quality Whole Foods has a great one

2 c Sweet Potato peeled and shredded

1 med onion diced 

2 lrg cloves garlic smashed and diced

1 bell pepper diced 

1 jalepeno seeded diced 

2 c kale washed stems removed and rough chop in bite size pieces 

3 tbl coconut oil divided

3 lrg eggs

6 lrg egg whites

1 1/4 tsp salt divided

1/2 tsp cumin 

1/2 tsp cayenne pepper 

1/2 tsp black pepper divided

Pre Heat oven to 350 In a large saute pan over med heat melt 1 tbl coconut oil swirl around pan add sweet potatoes sprinkle with 1/2 tsp salt.  Cook 5-8 min until light brown flipping often.  Remove from pan into large bowl.  In the same pan melt 2 tsp coconut oil add onion jalapeno and bell pepper saute 2 min then add garlic saute 2-3 min more until garlic fragrant.  Add kale toss with veggies add 1/2 tsp salt saute 3 min until kale starts to wilt.  Remove from pan add to the bowl with the sweet potaotes.  Back in the pan wipe with paper towel to remove any veggie bits add chorizo to the pan breaking up with a spatula cooking until light brown and mostly cooked through.  Remove from the pan to a paper towel lined plate to drain any fat.  In a large bowl add all the eggs 1/4 tsp salt cumin cayenne pepper and black pepper whisk until blended well.  Add chorizo to the bowl with the veggies toss together very well.  In a 9x9 glass pan grease the bottom and up the sides with 1 tbl coconut oil.  pour in the veggie chorizo mix in spread evenly pour whisked eggs evenly over the veggie mix.  Cover pan with aluminium foil place in oven to bake for 30 min.  After 30 remove foil and check for doneness if needed return to oven uncovered and bake until just set checking every 5-10 min you do not want to over cook or you will have dry eggs.  Remove from oven let rest 5 min slice into squares and serve,  Serves 6

Amount Per Serving

Calories  290 Calories from Fat  140

% Daily Value*

Total Fat  15.6g 24%

Saturated Fat  7.9g 39%

Trans Fat  0.0g

Cholesterol  105mg 35%

Sodium  345mg 14%

Potassium  97mg 3%

Total Carbohydrates  23.3g 8%

Dietary Fiber  1.9g 8%

Sugars  16.1g

Protein  14.3g

Vitamin A 194% • Vitamin C 38% Calcium 3% • Iron 8%