{Paleo} Mexican Chorizo Stuffed Pepper…2 ways

OMG this is packed with sooooo much flavor.  I adapted the recipe from Mark's Daily Apple, one of my favorite paleo food blogs.  I have eaten this so many times & eat time I am wowed.  In fact, the chile paste makes a regular appearance - I use it for a variety of different things…It's amazing. 

What you Need:

4 dried ancho or California chiles

1/4 cup apple cider vinegar

1 lb grass fed extra lean ground beef

1 lb chorizo sausage, casings removed

4 teaspoon chile powder

4 teaspoon paprika

2 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon salt

4 garlic cloves, finely chopped

4 large bell peppers

Use a paring knife to cut the stem off the dried chiles. Cut the chiles open & scrape out the seeds. In pot heated on high, toast the chiles on each side until they start to puff up a bit, about 25-30 seconds.  Leave the pan on the heat, add a few cups on water & bring to a boil. Once the water begins to boil, turn off the heat, cover the pot & let the chiles soak for approximately 30 minutes. 

Drain the water & combine the chiles & vinegar in a blender.  Blend until a smooth paste forms.

Mix the ground beef, chorizo, chile paste & spices in a bowl until combined.  Cook in skillet over medium heat, breaking the meat into small pieces. 

Preheat oven to 350 degrees. Cut off the tops of the bell peppers & take out the seeds. 

Place the peppers evenly in a baking dish.  Fill with seasoned ground beef. Cover pan with foil & bake for approximately 40 minutes or until peppers are soft. 

Serve with sliced avocado, grilled plantains or side salad. 

These are delicious for breakfast as well.  Preheat oven to 400 degrees. Scrap out some of the meat & set aside. Crack egg over pepper with meat.  Cook until egg white is cooked & yoke remains soft/runny.