Meal Details
1. Paleo taco stuffed peppers
640 cals, 75p, 21c, 26f (per meal)
1 1/2 cup (384g)
3 lbs (1361g)
1 1/2 cup (375g)
2 tbsp (17g)
12 small (888g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400°F (200°C).
2
Cut tops off of peppers and discard the seeds. Set aside.
3
In a large skillet, brown the ground beef with some salt and pepper, 8-10 minutes.
4
Add in tomato puree, taco seasoning, and about half the salsa verde. Simmer for 2-4 minutes and turn off heat.
5
Scoop taco mixture into the peppers. Bake for 20 minutes until peppers are tender.
6
Top with remaining salsa verde and serve.
2. Tomato and avocado salad
295 cals, 4p, 8c, 23f (per meal)
5 tbsp minced (75g)
5 tbsp (75mL)
2 1/2 avocado(s) (503g)
2 1/2 medium whole (2-3/5" dia) (308g)
1 1/4 tbsp (19mL)
1 1/4 tsp (4g)
1 1/4 tsp (8g)
1 1/4 tsp, ground (3g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.