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