Primal Bacon & Cheese Stuffed Capsicum

Mark’s Daily Apple reader James submitted this Primal Blueprint recipe video as his entry to this year’s Primal Blueprint Recipe Video contest. This is one in a series of recipe videos, workout videos, Grokfeasts and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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3 thoughts on “Primal Bacon & Cheese Stuffed Capsicum”

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  1. You guys are having way too much fun!! I love it! And I bet you could throw those things in the oven or even better on the grill. There are so many cool ways to stuff peppers and I am glad to find another one!

  2. So many problems. First, what the hell is a capsicum? Its a pepper you limey bastard. Second, always wear gloves when handling peppers. Think that hurt your eye? Wait till you go to the restroom. And don’t think a simple hand washing is going to get rid of the burny burn, you’re going to have to scrub. Third, stuff the pepper with cream cheese (although i’m wondering if cheddar wouldn’t be delicious? Maybe both, ummm…), then wrap the pepper with uncooked bacon and bbq the heck out of those bad boys (or in the oven I guess). Try not to catch your grill on fire 🙂 Also, two skewers (or just toothpicks) will solve that pesky assembly problem. Make these every year at the family bbq with jalepenos, plus a few serranos for those braver souls.