Day 1 Complete

I was going to post this last night, but i made the mistake of going to Wegman’s on a Sunday and it put me about 11 hours behind schedule. Anyways, after day one, the kitchen is stocked, food is prepped and I only shook for a few minutes from the lack of chocolate or ice cream.

I did, however, find time to make some killer seafood stuffed peppers for dinner last night, so I thought I’d share…

Ingredients:

4 green bell peppers
2 tbsp coconut oil
1 bunch green onions, diced
1 medium yellow onion, diced
1 red bell pepper, diced
8 medium mushrooms, diced
1/2 lb uncooked shrimp
1/2 lb small bay scallops
6-8 oz lump crab meat
2 cups shredded cauliflower
8 oz can tomato paste
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp basil
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)

Directions:

1. Cut green peppers in half and clean out the seeds. Par boil the pepper halves for 3-4 mins until they are just starting to soften. Remove from water and set on paper towels to dry.
2. Clean and prep all remaining vegetables.
3. Remove tails (and shells if necessary) from shrimp. Rinse and dry. If using larger shrimp, dice into smaller pieces.
4. In a large skillet over medium-high heat, heat coconut oil and add diced vegetables. Cook vegetables for 3-4 minutes until they just start to soften.
5. Add shrimp and scallops and continue to sauté until shrimp start to turn pink. Approximately 1-2 more minutes. Add crab meat and continue to cook until all seafood is cooked through.
6. Add shredded cauliflower and tomato paste and stir together. Cook 1-2 more minutes.
7. Fill green pepper halves with stuffing and place into a glass baking dish with about 1/8 inch of water in the bottom. Bake at 350 for 20-25 minutes.
8. Eat up!

When we made these we easily ate a full pepper (2 halves), which left us some leftovers for lunch this week. Also, they do have a little spice to them, so if spicy bothers your stomach, I’d recommend leaving out the cayenne pepper.