Whole 30/ Paleo Stuffed Bell Peppers

Stuffed Bell Peppers

Doing The Whole 30 Program has had a lot of challenges so far and for me the biggest issue is thinking of different things to eat. When you’re essentially eating proteins and vegetables for every meal, things can get boring and on top of that, finding different recipes that contain ingredients compliant with Whole 30 rules can be a huge pain in the behind. The other day I was coming home late from the gym and I literally had no energy to use my mind and think of something creative. I ended up throwing together a few things and it tasted so bomb dot com I thought I would share the recipe… Its interesting how when it comes to cooking sometimes when you go along with the flow instead of following a recipe or thinking things through you get really surprisingly good results. So yeah, here’s a recipe for a simple Stuffed Bell Pepper that won’t disappoint. Here’s what you’re going to need:

Ingredients:

• 2 of any colour bell pepper (I used yellow)
• 1.5 tablespoons coconut oil
• 1 teaspoon chopped garlic
• 1 cup vegetables (I used a bag of mixed stir-fried vegetables)
• 3 tablespoons water
• 2 eggs
• Salt and pepper to taste (or any other seasonings you want)

1. Preheat your oven to 400 °C.
2. Cut the tops off your bell peppers and clean out the seeds from inside. 
   
3. Melt some coconut oil and brush the outsides of the bell peppers, sprinkle with salt and pepper and bake for 10 minutes. 
4. Meanwhile, in a pan add about 1 tablespoon of coconut oil and wait for it to melt. 
   
5. Add your chopped garlic followed by your veggies and sauté for about 5 minutes on medium-high. I used a random bag of mixed vegetables that was in my fridge which contained broccoli, snap peas and diced bell peppers. 
   
6. After the vegetables have slightly soften, add the water and incorporate whatever seasonings you’d like. I was feeling pretty minimal so I just used salt and freshly ground black pepper.
7. Once the bell peppers are done roasting in the oven, take them out and add half a cup of your vegetable filling inside each pepper, followed by a cracked egg. You can add a bit of chili pieces on top of the egg for a little bit of heat, which of course is mandatory for me.
8. Bake for another 15 minutes in the oven and cool for 2-3 minutes before eating.

This is probably the easiest fancy breakfast or side dish you could make and it’ll take you only about 30 minutes. It also pretty much goes with anything because its so neutral, like I ate mine with baked chicken and some mango salad that I had in the fridge for dinner and everything tasted great together. The flavours from the veggies really come through, and though this recipe seems really bland it couldn’t be further from. Seriously it was so tasty, the runny egg yolk infuses with the vegetable juices inside the roasted bell pepper and combines to make the most amazing creamy sauce. Yum!! Hope you give this a go :)

Naheeda

“The food you eat either makes you more healthy or less healthy. Those are your options.” ~Melissa Hartwig

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 452
% Daily Value *
Total Fat 17 g		26 %
Saturated Fat 11 g		54 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 212 mg		71 %
Sodium 254 mg		11 %
Potassium 1112 mg		32 %
Total Carbohydrate 62 g		21 %
Dietary Fiber 6 g		24 %
Sugars 3 g
Protein 18 g		36 %
Vitamin A		25 %
Vitamin C		655 %
Calcium		30 %
Iron		39 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA or Health Canada.