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Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers

Courtesy of Chef Mark Cleveland

Serves 4 per bag

2 Large Sweet Peppers (red, yellow, orange or green)

1 ½ Cups Cauliflower Couscous (aka Cauliflower rice)

¼ Cup Chives

1 Can (14.5 Ounces) Organic Diced Tomatoes

½ Cup Sausage

½ Cup Squid OR Scallops OR Shrimp

½ Cup Smoked Fish (I used rainbow trout)

1 ½ Tbs Paella Spice Blend (use your favorite blend, or one of ours below)

1 ½ Tbs EVOO

 

Use BBQ bags.  Cut the peppers in half length wise.  Scoop out the seeds & pull out the stem & membranes.  Stir the cauliflower rice with tomatoes.  Dice the sausage, cut squid into rings & flake the smoked fish into bite sized pieces.  Stir all the ingredients together & pack into the 4 pepper halves.  Load any left over stuffing into a single layer in the bottom of the bag.  Top w/ the pepper halves & seal the bags

COOKING INSTRUCTIONS: BBQ over indirect heat or roast in a 450 oven for 25 to 30 mins.  Garnish with fresh green herbs, edible petals & citrus wedges.

NOTE:  Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven.  The results are always succulent & tender.  You’ll taste the difference.  No prep time required & virtually no clean up.  High flavor low carb.  Take this camping & glamping.  Great for picnics, camp outs & every outdoor party. 

PAELLA SPICE BLEND 

2 Pinches Saffron

2 Tbs Sweet Paprika

1 Tbs Smoked or HOT Paprika

2 Tbs Italian Herbs or Herbs de Provance

2 Tbs Salt Free Spice Blend (Everson) OR (1 1/2 Tsp Each Onion Flakes & Garlic Powder)

1 Tsp Black Pepper

1 Tsp Cumin Seed

(Opt) 1/4 – 1/2 Tsp Chili Flakes

1/2 Tsp Salt

1/4 Tsp Ground Cloves

EVERSON PAELLA SPICE BLEND

2 Pinches Saffron

2 1/2 Tbs Paprika

(Opt) 1/4 – 1/2 Tsp Chili Flakes

1/4 Cup Everson Herb Crusted Seasoning OR California Garlic Blend

Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!
Paleo Paella Peppers - Ready. Chef. Go!

Paleo Paella Peppers

Courtesy of Chef Mark Cleveland

Serves 4 per bag

2 Large Sweet Peppers (red, yellow, orange or green)

1 ½ Cups Cauliflower Couscous (aka Cauliflower rice)

¼ Cup Chives

1 Can (14.5 Ounces) Organic Diced Tomatoes

½ Cup Sausage

½ Cup Squid OR Scallops OR Shrimp

½ Cup Smoked Fish (I used rainbow trout)

1 ½ Tbs Paella Spice Blend (use your favorite blend, or one of ours below)

1 ½ Tbs EVOO

 

Use BBQ bags.  Cut the peppers in half length wise.  Scoop out the seeds & pull out the stem & membranes.  Stir the cauliflower rice with tomatoes.  Dice the sausage, cut squid into rings & flake the smoked fish into bite sized pieces.  Stir all the ingredients together & pack into the 4 pepper halves.  Load any left over stuffing into a single layer in the bottom of the bag.  Top w/ the pepper halves & seal the bags

COOKING INSTRUCTIONS: BBQ over indirect heat or roast in a 450 oven for 25 to 30 mins.  Garnish with fresh green herbs, edible petals & citrus wedges.

NOTE:  Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven.  The results are always succulent & tender.  You’ll taste the difference.  No prep time required & virtually no clean up.  High flavor low carb.  Take this camping & glamping.  Great for picnics, camp outs & every outdoor party. 

PAELLA SPICE BLEND 

2 Pinches Saffron

2 Tbs Sweet Paprika

1 Tbs Smoked or HOT Paprika

2 Tbs Italian Herbs or Herbs de Provance

2 Tbs Salt Free Spice Blend (Everson) OR (1 1/2 Tsp Each Onion Flakes & Garlic Powder)

1 Tsp Black Pepper

1 Tsp Cumin Seed

(Opt) 1/4 – 1/2 Tsp Chili Flakes

1/2 Tsp Salt

1/4 Tsp Ground Cloves

EVERSON PAELLA SPICE BLEND

2 Pinches Saffron

2 1/2 Tbs Paprika

(Opt) 1/4 – 1/2 Tsp Chili Flakes

1/4 Cup Everson Herb Crusted Seasoning OR California Garlic Blend