A while back I introduced guest posts to this blog and it’s been some time since I’ve had a guest post here due to a number of things (travel, time etc). Today I’ve got an EXCELLENT recipe from Rachel who runs the blog GrokGrub… how awesome is that blog name!

To be honest I can’t remember exactly how I came across Rachel’s blog but when I did I knew I was onto a winner! Seriously, if you haven’t already you NEED to check our her blog!!! 

Before I hand you over to Rachel, I just want to say next week will most likely be a no blog week for me as I have my younger sister coming in from Australia this weekend (YAAAAYYY!!!). I’m meeting up with her in London and then we’re coming back here together. She will be staying with us for a few days… so can’t wait for that!

I do have a book review of ‘Beyond Bacon – Paleo Recipes that Respect the Whole Hog’ coming up so watch out for that one!

Ok over to Rachel now… enjoy! 🙂

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Hello everybody! It was such a natural fit when Naz suggested I develop a recipe for Cinnamon Eats readers, as I’ve long been a fan of the interesting, accessible recipes posted here and try to bring that spirit to my own blog at GrokGrub.com.

This recipe is a simple summer preparation of flaky white fish, a generous shredding of parsley and a touch of spice to warm the flavor. It was inspired originally by a North African recipe for fish balls in tomato sauce… maybe fish stuffed in tomato halves rather than in a tomato sauce? But Naz had an idea for an upgrade*: roasted bell peppers to hold the filling! It comes together in minutes (roast the bell peppers while the quick-cooking fish pan-fries) and make a splash at a summer dinner with its colorful presentation. If you want something even more interesting, experiment with rare varieties of larger peppers, such as banana peppers or make these in a bite-sized version with tiny colorful Fresnos. Enjoy!

Spicy Stuffed Peppers

Ingredients:

• 1 lb (453 grams) white, flaky fish fillets.
• 1 Tbsp bacon fat.
• 1/2 tsp salt.
• 1 tsp cumin.
• 1 tsp paprika.
• 1/2 tsp coriander.
• 1/4 tsp cayenne.
• 2 Tbsp parsley.
• 2 tsp coconut flour.
• 2 bell peppers (capsicum).

Method:

Preheat oven to 350F/180C.

Wash, halve and core the peppers. Place on a cookie sheet and roast in the pre-heated oven until soft but not singed (approximately 20 minutes).

Remove peppers from the oven and let cool enough to handle.

While the peppers roast, melt the bacon fat in a skillet and pan-fry the fish fillets over medium heat until opaque white all the way through. Let cool, then loosely flake with a fork.

Roughly chop the parsley, then stir into the fish along with the salt, spices and coconut flour.

Spoon the fish mixture into the bell pepper halves, finish with a dusting of additional paprika.

I’m Rachel of GrokGrub.com, hailing from the heart of beef land in Dallas, TX. I began experimenting with a Paleo approach to nutrition in early 2012 and haven’t looked back! In addition to its friendly, passionate, inquisitive community, real food and the Paleo template have resulted in positive physical effects for me personally: stable energy, deep sleep and increased athletic performance (hello Crossfit). I enjoy stretching my culinary creativity with unconventional twists on recipes using whole ingredients and began my blog as a place to share the results with family, friends and anyone with an adventurous palate. When I’m not in the kitchen cranking up the oven, I enjoy planning the next time I’ll be in the kitchen cranking up the oven. Stop by GrokGrub.com or find me on Twitter @grokgrub and say hello!

*Naz here! When Rachel first told me her recipe idea of stuffing the fish into tomato halves I had to laugh… not because there was anything wrong with that idea but because tomatoes are the ONE thing that I just CAN’T stand to eat! Of course she didn’t know this and so luckily for me Rachel was nice enough to be open to the idea of switching up the tomatoes to bell peppers instead 🙂

Also if you’re interested in guest posting for me (it doesn’t have to specifically be a recipe) please contact me through my ‘contact’ page at the top of my blog!