Looking for something a little different but still really easy to make and delicious to eat? Try this amazing recipe for Bison Stuffed Pasilla Peppers from our friend Nicole over at California Paleo Kitchens. We already know that ground bison can make magic out of pretty much anything but the cilantro lime cream sauce drizzled over top of these peppers is like a paleo version of sprinkles on a donut.

Bison Stuffed Pasilla Peppers

Filling Ingredients:

4 pasilla or poblano peppers, halved lengthwise, seeds & membranes removed 1 lb Honest Bison ground bison 2 teaspoons bacon fat, or cooking fat of your choice 4 cloves garlic, crushed 1 small white onion, diced 1 6oz can tomato paste 1 teaspoon cumin 1 teaspoon smoked paprika 1/2 teaspoon liquid smoke (I used Wright’s, no preservatives) 1/2 teaspoon salt 1/4 teaspoon dry mustard

Cilantro Lime Cream Ingredients:

3/4 cup cashew pieces, soaked overnight OR boiled for 30 minutes & drained 1/4 cup water Juice from 1 small lemon Juice from 2 small limes 4 sprigs cilantro, stems removed + extra for garnish 1/2 teaspoon salt

Yum

Filling Preparation:

Broil the cleaned and halved peppers on a baking sheet at 375 inside facing down, until skin begins to blister, about 10 minutes. Set aside to cool when done.

While the peppers are roasting, make the filling:

Heat the bacon fat/cooking oil in a skillet on medium high heat and add the garlic and onions, cooking until transparent – about 5 minutes.

Add the ground bison and break down with a spatula to brown the meat.

Add the tomato paste, and the rest of the filling ingredients.

Stir to combine and lower heat, cook until bison is done to your liking.

Taste and re-season as needed.

Cream Sauce Preparation:

Add the water, lime juice and lemon juice to a high speed blender.

Add the soaked/boiled cashews to the blender on top of the liquid.

Blend on high until a smooth sauce is formed, more liquid (all three to taste) can be added to get the right consistency.

Once the sauce is formed, throw in the cilantro and blend a bit more until combined and the sauce is flecked with cilantro.

Assembling the Masterpiece:

Add the filling to the pepper halves until stuffed, place on baking tray and drizzle with cilantro lime cream.

Garnish with extra cilantro and serve!

Note: These are a great make-ahead option as part of your meal prep plan! Just make up a big batch and store them  in the fridge until you’re ready to heat up a little delicious.

More about California Paleo Kitchens:

Located in Laguna Beach, California Paleo Kitchens is the brainchild (tummy child?) of Nicole Hellendoorn.  Part chef, part coach, all paleo, Nicole helps people understand and navigate their way through the paleo lifestyle. She offers everything from private chef services to weekly meal prep to coaching. You can read more about her story and services here. We’re avid supporters of what she’s doing and we think you will be too.