It’s been a while, I knowww…Sorry…
We’re in the processes of moving and I’ve been driving all over the Philadelphia-Central Jersey area teaching classes and training. So, it’s been busy. If I’m not in the car, I’m packing. But it’ll all be over soon!!! This weekend is moving weekend! YAY! Once we get all settled in I plan on dedicating a HUGE chunk of my time to DragonflyEats.
I’ll also be working closely with a non-profit organization BeatCaner. I will be helping them by creating educational, fun, and informative videos about healthy living. I’ll be doing easy recipe cooking demos, farmers market trips and interviews with organic farmers, and possibly some simple workout demos. Also, I was hired TODAY to be the new Group Fitness Coordinator at the new Crunch gym in North Brunswick, NJ, opening up in June. So I’ll have my hands FULL for the next couple of weeks. Which is super exciting, because I love being BUSY!!!
Anyhow, I made this stuffed pepper recipe a couple of weeks ago now, but never shared it. It was not only delicious, but completely paleo, and grain free. Best part is, it was incredibly easy to make.
- 6 whole bell peppers
- 4-6 chinese eggplants, chopped (can use regular eggplant too)
- 2 garlic cloves, minced
- 1 package (6 links) organic chorizo sausage (chicken sausage would work fine too)
- salt, pepper, cayenne pepper to taste
- Prepare peppers by slicing off the tops, clean out inside removing all seeds.
- Place peppers upright in the crock pot, leave tops to the side for now.
- Chop up eggplant into bite sized pieces and set aside, mince garlic and set aside.
- If chorizo is in a casing, remove.
- In a large bowl, combine chorizo sausage, minced garlic, and eggplant pieces. Season with your favorite seasonings to taste.
- Spoon chorizo mixture into the face-up peppers until all peppers are full. Place pepper tops back onto the appropriate pepper.
- Cover crockpot and cook on LOW setting for 6-7 hours. (8 hours would be OKAY too incase you're at work all day)
Another tip- after slicing the top of the pepper off, you can simply remove the stem by pushing it through the top.
Enjoy your peppers over a salad, over quinoa/brown rice/other grain, or on their own.