Recipe: Paleo or Keto Stuffed Peppers
Are you living the low-carb life? We know how popular the Paleo Diet and ketogenic diets have become, and we strive to make sure our products are whole-food-focused and health-oriented whenever possible. We start with a great foundation for all of our Foraged & Found Salsas -- organic tomatoes and wild-harvested kelp fresh from Alaska’s pristine waterways. This recipe outlines a great way to take one of our most popular salsa flavors and make an amazing and healthy meal that ALL of your friends and family will enjoy!
Makes 8 - 10 servings
8 - 10 large bell peppers
1 lb. ground turkey
½ onion, chopped
1 Tbsp chili powder
1 tsp salt
1 15 oz. can diced tomatoes
1 15 oz. can black beans (omit for keto)
1 c. cotija or feta cheese, crumbled
8 oz. Monterey Jack cheese, shredded
Vegetable or other oil
Preheat the oven to 375. Heat a small amount of oil in a pan on medium heat, and add the onion. Allow to soften, about 3 - 4 minutes. Add the turkey and spices and heat until cooked through and crumbled. Add the Foraged & Found Fire Roasted Salsa, tomatoes, and beans (if using) and heat until warmed through. Allow to cool slightly. Toss in the cotija/feta and half of the cheese and stir until well mixed. Cut a square around the stem of the pepper with a paring knife, and pull the stem and seeds out. Pull out the ribs of the pepper if they are very thick. Stuff the peppers until they are tightly packed. Oil a high-rimmed baking sheet and stand the peppers inside, topping with the remaining cheese. Bake for 30 - 40 minutes or until the peppers are slightly softened and the cheese is bubbly and golden.