whole30 stuffed peppers, recipe

Whole30 Dinspiration Stuffed Peppers

On my final day of Whole30 I threw together one of those ‘just got it right’ kind of meals by raiding the fridge to see what needs using and fell upon a winner.

I pre-made one in the evening to have the following day for lunch and it was so good I decided to make another, slightly differently, for dinner. And so, here I am, sharing this goodness with you.

The ingredients are obviously down to you but if you want to follow my recipe you will need the following to make one stuffed pepper:

1 large pepper, I like yellow but you can use any colour
1 medium sweet potato
1 large spring onion
2 rashers of smoked bacon (so you don’t need to add any salt)
2 small – medium mushrooms
1 egg (for option 2)

How to achieve the above:

Take your sweet potato, pierce it several times and throw in the microwave, skin on, for 5-7 minutes (depending on the size of the potato and wattage of your microwave).

Whilst that is spinning in the micro, take your other ingredients and chop them up. Roughly chop mushrooms into small pieces, bacon likewise and slice your spring onion. Chuck the bacon into the pan, fry it off a little to get the juices flowing so there is no need for added oil then add the mushrooms and onions in and gently fry on a low – medium heat.

Pre-heat your oven to about 200-220 degrees on a fan and adjust accordingly for other types of ovens. You want it nice and hot to char the pepper.

Once the microwave pings with your potato, take it out and peel the skin off – mind your fingers it will be hot, I have asbestos hands and can just about tolerate it! Roughly chop the inners of your sweet potato and pop in the pan with with your fried ingredients. Mix them together well so that the sweet potato holds all the other little bits and pieces.

Chop the ‘lid’ part off the pepper, remove seeds and what-not and funnel the mixture in. Balance the lid back on and put the pepper on a baking tray with some foil / parchment paper to prevent sticking and pop in the oven.

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For Option 1, I cooked for around 30 minutes on a rack near the top of the oven – you will just need to keep an eye on it and your oven as they do vary. I just kept looking occasionally to make sure it was nice and charred without burning it and/or setting my house on fire.

As I said, I pre-made this one the night before and re-heated it for lunch the following day on 160 degrees for 15 minutes and served with some crushed avocado, chilli flakes and lime juice.

IMG_6473

Option 2, for dinner, was made in the exact same way but I baked for 15 minutes and then took it out of the oven to crack an egg into the top – make sure you press the filling right down so that you don’t get egg white dribble down the side. Leave the lid off and set on the side of your baking tray – you still want to cook it and eat that part too! Pop the tray back in the oven. The egg should take around 10-12 minutes to cook at 190 degrees. This egg took 11 minutes and was on the cusp of being cooked – just the way I like it!

Serve with guacamole / salad and voila a perfect summer lunch and dinner! If you’re not on Whole3o this would be perfect with some couscous and some melted cheese on top – next time!

So that’s the last meal of my Whole30 this time round – I think I saved the best til last 😍 I will do a round up of my Whole30 results in the next few days…

If you try it out, let me know how you get on and if you mix up the ingredients, I always love to hear other people’s ideas!

💛 the wee food blogger

 

 

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