Hearty paleo cowboy chili stuffed into peppers and baked, for a delicious low carb meal. True comfort food to ward off the last remaining vestiges of winter.
It may be the end of March, but I am not ready to give up warm comfort food yet. Although I am eager to shed my heavy layers of clothes and see the last of the snow melt away, I know we have a long way to go before soup weather is over. And I am okay with that part, at least, because I love soups and chilis and stews. They can take a cold, blustery day and make it seem worthwhile, as you warm your hands, your mouth and your insides on their comforting goodness. And the best part about warm comfort foods is that they are typically easy to make, in huge batches that can be frozen ahead and ready for your next Nor’Easter. We have made this cowboy chili countless times this winter and every time, I think how I should have made even more of it.
I haven’t made stuffed peppers very often in my life, but it seemed like a natural fit for the cowboy chili. And it really didn’t take much more effort, either. Just whip up the chili, cut the peppers in half, remove the ribs and seeds, sprinkle some cheese and bake for 35 minutes. Voila! Comforting cowboy chili in its own little self-contained pepper. The peppers were cooked to a perfect tenderness by the liquid in the chili, and the cheese was all melty on top. They were a hit with the whole family!