Picadillo Bell Peppers
Watermelon Wedges with Cilantro-Lime Vinaigrette
Ingredients
- 1 (12-oz) pkg cauliflower florets
- ¾ lb grass-fed ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ⅓ cup raisins
- ⅓ cup sliced pimiento-stuffed olives
- 1½ cups tomato sauce
- 6 large bell peppers (any color)
Instructions
- Preheat oven to 350°F. Pulse cauliflower in a food processor until it resembles rice.
- Cook cauliflower, beef, onion, garlic, chili powder, and cumin in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned and crumbly; Drain.
- Transfer to a bowl; stir in raisins, olives, and tomato sauce.
- Cut tops off bell peppers; discard seeds and membranes. Stuff cauliflower mixture into bell peppers. Place stuffed peppers in a large baking dish.
- Bake 30 minutes or until peppers are tender.
Side Dish Ingredients
- 1 cup fresh cilantro leaves
- 1 cup extra virgin olive oil
- ¼ cup fresh lime juice
- ½ tsp salt
- ½ tsp pepper
- 2 (4-count) pkg watermelon wedges
Side Dish Instructions
- Process cilantro, oil, lime juice, salt, and pepper in a blender or food processor until smooth. Drizzle over watermelon.
Paleo Meal Plan
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