Ingredient: egg

Stuffed Butternut Squash, Cinnamon Peppers

These stuffed bell peppers will either have you coming back for seconds or even more!

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Stuffed Butternut Squash, Cinnamon Peppers
Bell peppers stuffed with butternut squash and a dash of cinnamon to add a well-rounded taste. This can be used as an entree or for a snack on the go.
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Take your two bell peppers and cut off the top, then scrap out all the seeds.
  3. Place hollowed out bell peppers on a baking sheet. Allow them to cook for 35-40 minutes or until soft.
  4. Meanwhile, with the bell peppers in the oven. Sautée your butternut squash on medium heat with coconut oil.
  5. Once you are sautéing the butternut squash for roughly 5 minutes, add in the diced onion.
  6. Have a separate pan ready to cook the ground beef. Cook until brown with coconut oil.
  7. While cooking the ground beef, crack open the large egg into the pan. Mix together.
  8. If the onions has become clear or translucent, add the onion and butternut squash sautée to your meat/egg mixture.
  9. Then add the remaining cinnamon, walnuts, salt and cardamom.
  10. Be sure to cook everything together, cook until the butternut squash becomes soft and tender.
  11. Then stuff the mixture evenly into your bell peppers!
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Paleo Spaghetti & Meatballs

Having your old-school favorite, spaghetti and meatballs, may be quite challenging for Paleo enthusiasts. Worry no more with this Paleo Spaghetti & Meatballs recipe.

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Paleo Spaghetti & Meatballs
Course Main Dish
Cuisine Italian, Paleo
Servings
Ingredients
Course Main Dish
Cuisine Italian, Paleo
Servings
Ingredients
Instructions
  1. For the squash and sauce: Preheat the oven to 392 degrees F and place a rack in the oven.
  2. Rub 1/2 tablespoon of the oil on each cut-side of the squash and sprinkle with salt and pepper.
  3. Place the squash cut-side up on a baking sheet and roast until fork tender, about 1 hour.
  4. Cool the squash for at least 10 minutes.
  5. Scrape the tines of a fork lengthwise along the flesh of the squash to pull out the long, thin strands.
  6. While the squash cooks, make the sauce.
  7. Heat the remaining 1 tablespoon oil in a large nonstick saucepan set over medium heat.
  8. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent.
  9. Stir in the crushed tomatoes, tomato paste, oregano, and chili.
  10. Cover the pot, reduce the heat to medium-low and simmer for at least 15 minutes, stirring occasionally.
  11. Season with salt and pepper.
  12. For the meatballs: Combine the ground beef, chopped onions, salt, pepper, garlic and egg in a large bowl.
  13. Form about the meatballs.
  14. Place the meatballs in the sauce and simmer until firm to the touch and cooked through, about 15 minutes.
  15. Top with chopped scallions.
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