Ooooooh yeah baby! This as an awesome meal that everybody, not just paleo people, will enjoy. Grilled stuffed Anaheim peppers served over spicy grilled zucchini. All you need per person for this recipe is two decent sized Anaheim peppers, one zucchini, toppings of choice (guac, salsa, etc), and some leftover meat and spices for the filling.
The filling can be whatever already cooked leftover meat you have laying around – beef, chicken, ground turkey, whatever. I used chicken. Add some onions (give the onion a couple minutes in a pan on the stovetop if you don’t want it to be too strong), a can of diced green chilis, chopped jalapenos, chopped mushrooms, and whatever else you have laying around that sounds Mexican-y. Season with some tomato paste, a splash of coconut milk, oregano, cumin seed, and chili powder. Just make sure all the ingredients in your filling are already cooked the way you like them, because grilling will only heat them up – not cook them.
Stuffing the peppers is messy. Really messy.
If you insert at least two toothpicks per pepper at an angle like this, it will do a pretty good job of holding the lids on.
I cut each zucchini into four slices. A little oil, and then more seasoning! I season the crap out of everything. Cayenne pepper, cumin, and chili powder on one side, and oregano, salt, garlic powder, and pepper on the other side.
Om nom nom. Grilling tastes so much better than oven roasting. When I have a yard someday, I can’t wait to step up into the occasional real campfire cooking too!
Before when I’ve grilled anaheim peppers, I’ve always pre-roasted them and spent a bunch of time peeling the skin off, and then re-grilling them with the stuffing inside. Well screw that. This time, I figured I’d just see how bad the skin really was. And it’s not. It’s a tiny bit tough, but not nearly as bad as I was expecting. Entirely edible. And definitely worth the time saved when you have a full day and not a ton of time for cooking prep.