BBQ season is upon us and these easy Paleo friendly stuffed roast peppers are eye candy to wow your guests with. Whilst traditionally it’s dad who gets control of the cooking; apron on, beer in hand and tongs pinching at the bit, perhaps it’s really the best cook in the house who should be in charge of the grill. Getting BBQ food cooked well is an art, no one likes burnt to a cinder coatings and raw insides right?
You’ve probably seen over the past few months my collaboration with a group of fantastic free from bloggers. Together we’re on a mission to show that cooking for those with allergies and intolerances doesn’t mean rock hard cookies, dry bread or boring as you like plain meat and vegetables! You don’t need to go without, you just need to get creative. And this means simple, easy and affordable too. This month we’re bringing you #freefromBBQ inspiration and i’m kicking off with these stuffed roast peppers with butternut and herbs.
I absolutely love Romero peppers. The colours just makes me smile. Sweeter, more taught and dainty looking than their big brother, the bell pepper. They almost melt in the mouth when roasted. Today I stuffed them with crispy broccoli rice, spiced roasted butternut and sweet cherry tomatoes for a low carb, vegan, Keto and Paleo BBQ treat. Lamb mince, a sprinkling of crumbly goats cheese or some nuts or seeds would also go very nice in them too.
Makes 3 stuffed roast peppers
- 3 large romero peppers
- 5 tablespoons of extra virgin olive oil
- 1/2 of a small butternut squash (230g)
- 1 teaspoon of paprika
- 1 head of broccoli
- 1 tablespoon of coconut oil
- 1/3 of a small red onion, finely diced
- 100g of cherry tomatoes
- 1 garlic clove, peeled and grated
- Juice of 1/2 a large lemon
- 1 teaspoon of coconut aminos (optional)
- Salt and cracked black pepper
- 10g of mint leaves, chopped
- 10g of flat leaf parsley, stalks removed, chopped
Preheat the oven to 200C (fan assisted.)
Peel the butternut and chop into small chunks. Place on a baking tray and coat with the paprika, a pink of salt and 1 tablespoon of olive oil. Toss and roast for 35 minutes until soft and slightly caramelised on the outside. Remove from the oven and allow to cool a little.
Meanwhile, piece the skin of the peppers with a fork a couple of times to stop them blistering. Place on a baking tray and coat well in 1 tablespoon of olive oil. Roast in the oven for 20 minutes until cooked but so they still retain their shape. Remove from the oven and set aside to cool slightly.
Add the broccoli florets to a food processor and blitz until it resembles a rice consistency. Option to gate and chop fine if you don’t have a food processor. Heat 1 tablespoon of coconut oil in a pan. Add the broccoli, a pinch of salt and sauté for about 2 minutes until cooked but still with a bite. Option to leave raw if you prefer and mix with a little olive oil and salt.
Combine the broccoli rice, butternut, chopped herbs, garlic, onion, tomatoes and mix well. In a mug mix the remaining 3 tablespoons of olive oil, lemon juice, coconut aminos, salt and pepper and fold through the veggies. Taste and add more seasoning to suit your palate.
Make an incision down each side of the pepper from the stalk to the tip and scoop out the seeds. Place on your serving platter and stuff with your broccoli and butternut filling.
Looking for more healthy BBQ inspiration? Check out our #freefromBBQ special with fellow bloggers;
Mel – Le Coin De Mel has created chorizo and cod kebabs
Emma – The Free From Farmhouse
Nathalie – The Intolerant Gourmand
Sarah – The Gluten Free Blogger
Kate – Gluten Free Alchemist
Rebecca – Glutarama
Midge – The Peachicks Bakery
Eb – Easy Peasy Foodie
Search under #FreeFromBBQ across social media.
Don’t forget to pin the stuffed roast peppers recipe for later, Jo x
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