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Thread: Stuffed pepper enchiladas page

  1. #1
    grandma's Avatar
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    Primal Fuel


    I was looking for a crock pot meal this weekend so that I could manage to feed the family in the midst of a busy day. This is what I came up with:


    Stuffed Pepper Enchiladas


    Filling:

    2lb ground beef

    1 large onion

    cumin, garlic powder, chili powder to taste (sorry not good with measures -- think taco meat)


    Brown and season the meat.


    Peppers:

    10 cubanella peppers (poblano would have been better)

    Make a T shaped slit down the side and remove the seeds and membrane and stuff with the meat.


    Sauce:

    http://www.foodnetwork.com/recipes/e...ipe/index.html

    (I didn't use the flour or veggie oil)


    Finishing:

    layer the stuffed peppers in crockpot, pour the sauce over (there was plenty -- too much maybe). Cook on low for 4-6 hours.


    I served with shredded cheese, lettuce and some bottled salsa. They were yummy.


    The leftover sauce was fantastic on my eggs this morning.

    It's grandma, but you can call me sir.

  2. #2
    PrimalGoddess's Avatar
    PrimalGoddess is offline Junior Member
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    this sounds Amazing! thank you for sharing xoxo Darlene


  3. #3
    Geoff's Avatar
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    That is a great idea. Really cool use for a pepper.


  4. #4
    kuno1chi's Avatar
    kuno1chi is offline Senior Member
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    Sir Grandma:

    <drool>

    :-D


  5. #5
    Althaur's Avatar
    Althaur is offline Senior Member
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    The sauce would probably pretty good with the substitution of Coconut oil and maybe almond flour. I will have to give this a try.


  6. #6
    grandma's Avatar
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    @Althaur, yeah those would be good subs. I just left it out though. It was a thin sauce but that&#39;s OK.

    It's grandma, but you can call me sir.

  7. #7
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    Flush with success of these and lots of leftover sauce I tried another enchilada recipe using coconut crepes. The crepes were quite good.


    Crepes:

    1 egg

    2 t coconut flour

    2 t water


    mix very well (I used a small food processor)


    fry on non-stick pan with coconut oil. Makes 2 8" crepes. Really quite nice.


    I moistened some left over roast chicken with the enchilada sauce. Wrapped the chicken in the "tortillas" and put them back in the fry pan, poured some sauce over and covered to warm them up. Yummy.

    It's grandma, but you can call me sir.

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