Stuffed Acorn Squash - Easy Paleo

Ingredients:

• 1 large acorn squash
• 1 lb. (500 g) ground beef
• 1 onion
• 1 apple (any variety)
• 6 slices of bacon (sugar free if doing a Whole30)
• *1 Tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 2 tsp dried thyme
• 2 tsp fennel seeds
• 1 tsp ground sage
• 1 tsp black pepper
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp nutmeg

*Note: when it comes to herbs and spices, I absolutely hate measuring them and usually just eyeball it. This is cooking, not baking, so quantities don’t have to be precise for the recipe to work out just fine. Adjust quantities to your taste or what’s available but just remember, it’s always possible to add more but very hard to take away!

Loaded Mashed Parsnips - Primarilly Inspired

Loaded Mashed Parsnips

Makes about 2 cups, serves 2-3 as a side

Ingredients:

1 lb parsnips, peeled skin and cut into 1 inch chunks

2 cups chicken or beef stock or broth

2 T butter or ghee(for dairy free)

3 pieces of bacon, cooked and crumbled

2 T chopped fresh chives or green onion, chopped

¼ – ½ tsp garlic powder

salt and pepper, to taste

DIRECTIONS:

Place your parsnips chunks in a medium sized pot. Pour the chicken or beef stock over the chunks. Bring to a boil over medium high heat. Keep boiling over medium high heat until all or most of the stock has evaporated. This takes about 20 minutes. But be careful and keep an eye on the pot around the 15 -18 minute mark because it goes from a little stock in the pot to burnt parsnips in no time flat!

Once all or most of the stock has evaporated, add your butter, salt, pepper and garlic powder and mash until you reach your desired consistency. Add in the bacon and chives and stir until incorporated. Enjoy!

Buffalo Chicken Sweet Potato Skins - PaleOMG

Serves: 3-6

Ingredients

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced (I used a rotisserie chicken and chopped it up)
• ¼ small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank’s Hot Sauce) – depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese (I used Kerrygold cheese- again this is optional)
• 1 avocado
• ½ lime, juiced
• ½ lemon, juiced
• ½ teaspoon cumin
• salt, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with bacon fat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

Triple Chocolate Freezer Fudge - Paleo Parents

Triple Chocolate Freezer Fudge

Save Print

Prep time 15 mins

Cook time 1 hour

Total time 1 hour 15 mins

Author: Paleo Parents

Serves: 16

Ingredients

• 1 1/2 cups dark chocolate, divided (mini chips or finely dice your favorite bar)
• 1 cup lard, softened
• 2 tablespoons cocoa powder
• 1 tablespoon palm or maple granulated sugar
• 3 slices of bacon, cooked crispy and crumbled (optional)

Instructions

1. Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chips
2. Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat
3. Fold in the half of the bacon bits and ensure an even distribution
4. Line a 9×9 inch baking dish with parchment paper
5. Line the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bits
6. Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula
7. Place the dish in the freezer and allow it to chill for 1 hour
8. Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes
9. Keep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.

Notes

This is a recipe review from the amazing new book Beyond Bacon. All credit goes to Paleo Parents for this simple and delicious recipe.

Bacon Glazed Winter Squash - Door to Door Organics

Ingredients

• 2 acorn squash
• 3 slices of bacon
• 1 shallot
• 2 garlic cloves
• 1 tbs brown sugar
• 1 cup water
• 1 tbs salt
• 1 tsp ground black pepper

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Directions

1. Cut the squash in half and scoop the seeds out. Liberally coat with olive oil, salt and pepper. Roast at 375 degrees until soft, about 25 minutes.
2. While the squash is cooking, cook the bacon in a large skillet. When it's done cooking, remove the bacon, but keep the fat in the pan. If you're cooking vegan, skip this step.
3. When the squash is soft, remove it from the oven and peel it. You can cut the skin off with a chef's knife if you're comfortable cutting like this. If not, scoop the inside out with a spoon. Cut into bite-sized pieces.
4. Mince the shallot and garlic and add to a medium-hot skillet with the bacon fat or 1 tbs olive oil. Cook until soft.
5. Add the squash to the pan, season and stir. When nicely coated, add the sugar and water. Cook until the water is mostly evaporated.

Brussels Sprouts and Pecans - Hendersonville Produce

Brussels Sprouts and Pecans recipe:
3cups Brussels, 
1/2 cup chopped onion, 
1/4cup pecans, 
2 slices bacon, cut into small pieces,
1 Tbsp coconut oil, 
2 Tbsp apple cider vinegar
Cut stems off brussels, then quarter them lengthwise. In a large skillet sauté brussels, onion in oil until done about 10 minutes . Add pecans, apple cider vinegar and cooked crumbled bacon another 5 minutes which should form a glaze. Serve warm.
 All ingredients can be purchased at Hendersonville Produce!

Roasted Brussels Sprouts with bacon

Roasted Brussel Sprouts with Bacon

Wine & Tomato Braised Chicken - Eating Well

Ingredients

• 4 slices bacon
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1 cup dry white wine (see Tip)
• 1 28-ounce can whole tomatoes, with juice, coarsely chopped
• 1 teaspoon salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup finely chopped fresh parsley

Preparation

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Tips & Notes

• Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker

• Tip: If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
• Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

MOW - 5.29.12

Meal of the Week - 5.29.12

Sweet Potato, Bacon and Egg Salad


Cantaloupe and Avocado Salad with Honey Lime Dressing

Sweet Potato, Bacon, Egg Salad - Paleo Plan

Ingredients

• 1 small to medium sweet potato, diced
• 2 eggs
• 8 slices of bacon, diced
• 1 Tbs coconut oil
• 4 Tbs dill, finely chopped
• 2 Tbs mayonnaise
• 2 Tbs lemon juice

Instructions

1. Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling.
2. Remove from heat and let sit, covered, for 13 minutes.
3. Immediately rinse in cold water, peel eggs, dice and set aside.
4. Meanwhile, dice sweet potato.
5. Heat skillet over medium-high.  When hot, add bacon and cook for 5 minutes.  Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked.
6. In a small bowl, mix dill, mayonnaise and lemon juice.
7. Add eggs, sweet potato and bacon, and mix.  Serve warm or cold.

Bacon Alfredo - PaleOMG

Bacon Delicata Cream Sauce Chicken Pasta aka Paleo Bacon Alfredo

5.0 from 3 reviews

Print

Ingredients

• 1 spaghetti squash
• 1 larger delicata squash
• 4 slices bacon, diced
• 1/2 cup canned coconut milk
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• salt and pepper, to taste

Instructions

1. Preheat your 425 degrees.
2. Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
3. Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
4. Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
5. Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease, you Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart tho, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
6. Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
7. Now dice up your cooked chicken.
8. Pour sauce over spaghetti squash and add your chicken to the mix.
9. Mix well.
10. Top with bacon. Duh.
11. Eat it like you mean it.

MOW - 3.26.12

Meal of the Week - 3.26.12


Bacon Wrapped Apple Chicken


Fragrant Indian Greens

Bacon Wrapped Apple Chicken - Whole Family Strong

For 4 servings here’s what you need:

4 chicken breasts, beaten and thinned out

4 slices of bacon

1 apple, peeled, cored and thinly sliced

EVOO

cumin

cayenne pepper

garlic powder

dehydrated red bell pepper flakes

salt

pepper

16 toothpicks

……….

Here’s what you do:

1. Preheat oven to 350 degrees.

2. Lay out 1 chicken breast and sprinkle with spices.

3. Place slices of apple on chicken. Enough to cover chicken.

4. Roll/fold up chicken around apple slices.

5. Wrap 1 slice of bacon around rolled chicken.

6. Secure bacon with 4 toothpicks.

7. Season outside of chicken with spices.

8. Heat 1 tbsp of evoo in pan on medium/high heat.

9. Place chicken wrapped in bacon in hot skillet and brown on all sides for about 3 minutes per side.

10. Repeat with the other 3 chicken breasts.

11. Place chicken in baking pan, cover with foil and bake for 20 minutes.

Simple as that. Enjoy!

Bacon, Apple Raspberry Vinegrette Salad

Here is what you will need

2-3 Romaine Hearts, Shredded

1-2 apples chopped

1 pkg. Bacon, cooked and chopped

1 pkg. Walnuts

1 pkg Feta Cheese

Dressing: 

4 Tbsp of honey

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

Bacon Delicata Cream Sauce Chicken Pasta aka Paleo Bacon Alfredo

PaleOMG

Ingredients

• 1 spaghetti squash
• 1 larger delicata squash
• 4 slices bacon, diced
• 1/2 cup canned coconut milk
• 1 teaspoon basil
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• salt and pepper, to taste

Instructions

1. Preheat your 425 degrees.
2. Cut spaghetti squash delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.
3. Place open side down on a baking sheet (use aluminum foil for easy clean up) and cook for 20-25 minutes. You will know when they are done cooking when you can poke the outside skin and it ‘gives’ a bit.
4. Now you can either cook your chicken at the same time or after the squash is done cooking. Whatever you’d like. Just place chicken on a foil lined baking sheet, sprinkle some olive oil over the chicken (or other kind of fat), salt and pepper it, and sprinkle just a bit of basil on top. Easy peasy. I cooked my tenders for around 15-20 minutes, or until cooked through. Keep that sh*t moist bro.
5. Once your squash is done cooking, pull it out of the oven, dethread the spaghetti squash into a large bowl with a fork. Go against the grain, if spaghetti squash had grain. Now throw your diced bacon into a skillet and cook until done. Use a slotted spoon to pull out your cooked bacon, but leave behind the grease. I used all of my grease, you Take your delicata squash and hollow it out. Unless you want to eat the skin, be my guest. If you’re smart tho, you’ll just use the insides and dump them into your warm skillet filled with bacon grease. Then add your coconut milk. You may need to add a little bit more coconut milk depending on how runny you like your sauce. Mix thoroughly with a ladle to break up the squash a bit. I used a pink ladle. It works the best.
6. Add seasonings to the mix and salt and pepper as needed. Mix thoroughly and cook on low for about 5 minutes to simmer.
7. Now dice up your cooked chicken.
8. Pour sauce over spaghetti squash and add your chicken to the mix.
9. Mix well.
10. Top with bacon. Duh.
11. Eat it like you mean it.

Chocolate Coconut Covered Bacon

Ingredients:

• 1 pound of good quality bacon
• 2 Dark Chocolate bars bars
• handful of unsweetened shredded coconut or crushed raw macadamia nuts
• a few tbsp of coconut butter

Instructions:

• cook bacon in frying pan on medium to high heat, until crispy (I had to do this in a couple batches)
• remove from heat and plate to cool for a few minutes
• in the meantime, melt dark chocolate in a double boiler (avoid burning the chocolate) – stirring frequently
• when completely melted, take a pair of thongs and fully immerse the slice of bacon in the chocolate sauce
• when coated, place on a baking pan lined with parchment paper
• sprinkle with shredded coconut and place in the fridge to cool for 10-15 minutes
• while it is solidifying in the fridge, melt some coconut butter (manna), by placing the jar in boiling water
• once melted, take a few tbsp and spoon it into a Ziploc bag
• take the chocolate covered bacon out of the fridge, snip a tiny hole in the corner of the Ziploc bag and drizzle lightly with coconut butter
• place back into the fridge and let cool once again (doesn’t take long to solidify)
• when ready remove bacon strips from parchment paper and plate
• enjoy!

There was a little bit of dark chocolate left over, so I decided to take a pint of fresh blueberries and toss them in the pot.  From there, I stirred them around, making sure they were all covered with the sauce and then placed them on some parchment paper.  I followed the same process by sprinkling and drizzling them with the shredded coconut and the butter.  Threw them in the freezer to harden…and voila…another simple, yet fabulous dessert

Bacon Crusted Chicken – Paleo Dish

Ingredients:

• 1 lb bacon (good quality)
• 2 chicken breasts – flattened and sliced into strips
• a few shakes (sorry, don’t remember exact amount) almond flour
• 1-2 eggs – whisked (for dipping)
• assorted spices (optional)
• sea salt and ground pepper

Instructions:

• start by lining 1 or 2 baking sheets with aluminum foil
• place bacon strips by laying them out flat on the sheet(s)
• put in oven (separately) and cook at 325 degrees, until desired crispiness (do not overcook)
• remove from pan, and set aside to cool
• when cooled, put strips of bacon in a ‘magic bullet’ style device and grind
• pour this mixture into a separate bowl
• add in some almond flour and desired spices (optional) to create the ‘crust’ mixture
• meanwhile, flatten chicken breast, using a meat mallet
• cut chicken breasts into even(ish) strips
• re-add some leftover bacon fat back into a frying pan and heat on medium
• take each chicken strip and dip in in egg and roll is ‘crust’ mixture, making sure they are fully coated
• arrange in the frying pan and cook for approx. 3 minutes or so on each side (depending on thickness)
• using tongs, flip when ready and repeat on the other side (keep a close eye, as you do not want to overcook them)
• served with a side garden salad and sliced avocado
• dip in homemade sauces or mayo for added pizzazz

Bacon Wrapped Sweet Potato Fries - Health Bent

Mmmmmm, bacon candy canes. This could be a side dish or a meal all on it’s own, who am I to say?

Ingredients

• 2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger.
• 8 oz bacon, don’t use thick cut

Method

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise. So you’ll have 4 strips cut from 1 piece of bacon. Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet that’s been lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan too, they’ll cook beautifully in all the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Then turn the oven to broil and let the tops get crispy.

Beek Chuck with Veggies

Ingredients
1-4 lb. boneless beef chuck roast,
2 tsp. fresh thyme
2 tsp. sweet paprika
2 tsp. kosher salt
2 tsp. black pepper, coarsely ground
1 tsp. dry mustard
6 pieces smoked turkey bacon, chopped
2 c. dry red wine
1/2 c. chicken broth
small pkg. pearl onions
1 red onion, peeled and sliced
1 head garlic, cloves peeled
3 bay leaves
4 lg. carrots, peeled and chunked
3 med. parsnips, peeled and chunked
1 small celery root, peeled and cut into large cubes

Instructions
Preheat oven to 350 degrees F.
Mix thyme, paprika, salt, pepper, mustard and brown sugar in a small bowl. Pat the roast dry with paper towels and rub the spice blend over the entire surface of the roast.
In a large pot or Dutch oven, fry the bacon pieces over medium heat until well browned. Remove from the pan, and reserve in a small container leaving the fat in the bottom to brown the meat. If you have more than a couple of tablespoons, pour it off.Turn the heat up and brown the meat on all sides until rich in color and beginning to crust, about 10 minutes in all. Transfer the meat to a platter and pour in the red wine, scraping the browned bits from the pan as it deglazes. Continue to cook until it's reduced to about 1/2 cup then add the broth and bacon. Set the beef on top and place the garlic, onions and bay leaves all around the roast.
Cover the pan and place in the center of the oven. Cook for 1 hour.
Remove from oven, turn the roast over, and stir the onions, cover and cook for 1 hour more. Check occasionally to make sure the pan doesn't become dry by adding water 1/4 cup at a time.
Add the rest of the vegetables around the roast, stir and cook for an additional 45 minutes until all are tender.Remove the roast and veggies from the pan and keep warm. Spoon off any fat on the surface of the sauce and correct seasonings. Serve over slices of beef and veggies.

Stuffed Tomatoes - Paleo on a Budget

Ingredients
• 6 Ripe tomatoes
• 4 Slices of bacon
• 1 lb ground beef
• 1 Egg
• 1 Medium Onion, fine dice
• 1 Tbsp Fresh Basil {Feel free to use dried}
• 1 Tbsp Fresh Parsley {Feel free to use dried}
• 1 Tsp dried Rosemary
• 3 Garlic cloves, chopped up super fine
• Extra Virgin Olive Oil
• Salt + Pepper


Instructions:
• Pre-heat your oven to 375 degrees
• Get that bacon cookin in a pan, while that’s going Slice the top off of your tomato so it’s intact and you can use it to top your tomato later {see picture}.
• Scoop out the inside of the tomato { I used a knife along the edge of what I was scooping out to make it easier}. Save the inside of the tomatoes! You can use it to make a tomato sauce later on!
• Set your empty tomatoes aside. By now your bacon should be done, put it on a paper towel to let drain {and consume your slice while your at it!}
• In a bowl combine your herbs, ground beef, egg, garlic, onion. Then take your bacon and tear it into small pieces into the mixture {or you could chop it… I’m lazy so i tear it… and that way primal puggle and I can sneak  a bite here and there}. Give it another good mix so it’s combine.
• Put your tomatoes in a baking pan with sides to it.
• Fill each tomato with your meat mixture {And I mean fill it people! Don’t be stingy the more the better} and top with it’s little tomato “hat”
• Drizzle a smidge of olive oil on top of each and salt + Pepper.
• Bake for about 25-35 Minutes.
• Let cool for a few minutes, serve with a side salad. I drizzled a little bit of Balsamic Vinegar over the tomatoes {so yummy}.