These Paleo Roasted Mini Pepper BBQ Chicken Bites are ideal as an appetizer or simply a snack to entertain guests at a gathering.
Try not to worry about finding miniature peppers, you can simply use full-size bell peppers and chop them up.
The ingredients list is mercifully short and includes items that you should have in your pantry. With spices and a few onions, they can be created in a few minutes too.
In this guide, we will detail how to make delicious Paleo Roasted Mini Pepper BBQ Chicken Bites. We will also provide twists on the dish including Paleo Chicken Fajita Bites and Stuffed Mini Peppers With Basil Pesto.
Paleo Roasted Mini Pepper BBQ Chicken Bites
If you are struggling to create an appetizer for guests while you are waiting for the barbecue to heat up, try these Paleo Roasted Mini Pepper BBQ Chicken Bites.
They are small but they are mighty when it comes to taste. Plus, they look great when set out on a plate for guests to snack on.
You could also make a full meal with them if you add a vegetable option like cauliflower rice.
To begin creating the dish, cook and shred two chicken breasts. In a medium-sized bowl, mix the shredded chicken with garlic powder and with two tablespoons of tomato paste.
Once completely coated, add one and a half tablespoons of balsamic vinegar, three tablespoons of barbecue sauce, and a tablespoon of blackstrap molasses.
To further that authentic barbecue taste, add half a tablespoon of liquid smoke, and half a tablespoon of Worcestershire sauce then raid the spice cabinet.
Add a quarter teaspoon each of cayenne pepper, paprika, and salt. You can add a bit more of each ingredient if you prefer a bolder taste.
Chop up your bell peppers or arrange the mini peppers on a baking tray. Drizzle over some olive oil, spoon in your chicken filling, and then bake at 400°F for up to ten minutes.
Paleo Chicken Fajita Bites
For this recipe, you may want to use the cheese and sour cream in moderation if you are on a strict paleo diet.
Start by preheating the oven to 400°F and, while it preheats, cut the tops of your bell peppers off and then scoop out the seeds.
Create six wedges from each bell peppers for a total of 24 and set them out on a pizza stone so that they cook underneath too.
Finely chop three green onions and half a cup of fresh cilantro leaves. Grate 4 oz of part-skimmed mozzarella cheese and set it all aside.
In a medium-sized bowl, mix half of the green onion mixture with another half of the grated mozzarella cheese. Add two cups of finely diced and cooked chicken breast, a third of a cup of fat-free mayonnaise, and two tablespoons of the Chili Lime Rub.
Mix it all together for your filling and set aside. Blot any excess moisture from your bell pepper wedges with paper towels and add your chicken filling.
Sprinkle the bell pepper wedges with the rest of the grated mozzarella cheese and then bake for between five and seven minutes.
The cheese should have melted and you can create a further tasty mixture to go with the Chicken Fajita Bites. In a resealable bag, mix half a cup of fat-free sour cream with the rest of the green onion mixture.
Cut out a corner of the bag, remove the pepper wedges from the oven, and squeeze over the sour cream mixture for that final touch though sliced avocados work well too.
Stuffed Mini Peppers With Basil Pesto
Instead of pasta shells, use mini peppers in this pesto dish. Again, you can try to find mini sweet peppers or simply create wedges from regular-sized bell peppers.
Though there are a couple of cheeses involved in this recipe, you can reduce the amount for a more paleo-friendly dish.
The recipe actually begins by cooking four slices of bacon in a skillet and keeping a tablespoon of the fat to be used for sautéing.
Crumble the bacon and sauté with a tablespoon of minced garlic, a quarter-cup of diced red onion, and a handful of fresh spinach.
Once the spinach has sufficiently wilted, remove the skillet from the heat. In a medium-sized bowl, mix together the grated mozzarella cheese, the ricotta cheese, and some grated Parmesan cheese with an eighth of a teaspoon of nutmeg, a couple of spoonfuls of basil pesto, a pinch of salt, and some ground black pepper.
Combine the cheese mixture with the bacon and spinach mixture and pour it into a piping bag. Push out the filling into the bell pepper wedges or mini peppers.
On a glass baking pan that has been greased, place the stuffed mini peppers and bake at 400°F for around 50 minutes.
Bell peppers are a great component of the paleo diet. You can stuff them with meat and spices or simply eat them raw. Whichever way you decide to cook them, try your best not to overcook them.
Frequently Asked Questions
If Bell Peppers Are Paleo-Friendly, What Is The Best Way To Prepare Them?
Try your very best to keep the crunch and taste of bell peppers by not overcooking them. If you do leave them in the oven for too long, they can lose their flavor, integrity, and vitamin C content.
You can lightly cook them in a stir-fry with some meat and spices or simply eat them raw.
How Do You Cook Bell Peppers Without Any Oil?
You can eat bell peppers raw when sliced up though you can cook them in the oven. Chop them in half and cook them on a baking mat with the skin facing up.
You can press them down if you want them flattened but set the oven to broil. They should only take ten to 12 minutes but make sure that you rotate the pan halfway through to ensure even cooking.
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