Jalapeño Meat Poppers Recipe (Paleo)
I love me a good Jalapeño Popper! And these Jalapeño Meat Poppers are ranked up there as one of my favorite things!
I am growing jalapeños in my garden this year and every day, I have about this many to pick:
So we’ve been enjoying these poppers A LOT lately!
The meat filling in this jalapeño meat popper recipe is only very slightly adapted from the Persian Kotlet (cutlet) recipe in The Paleo Foodie Cookbook by my friend, Arsy from Rubies and Radishes (an awesome Paleo cookbook, by the way! Do you have it yet?). I never had Persian Kotlets before, but as soon as I made them and tasted them, I fell in love. I thought the combination of beef with blended sweet potato, onions and garlic was not only super tasty, but it’s such a great way to pack a lot of nutrition in a little kotlet (cutlet).
And as I was eating the kotlet, I thought that meat combination would pair really well with my garden jalapeños.
So I tried it. And now we are totally hooked!
If you want to really put it over the top, add a dollop of guacamole and 1/3 of a piece of bacon to the top of each jalapeño meat popper. Oh wow is that good! And don’t be afraid to switch out the parsley and turmeric with your favorite herbs or spices. Cilantro and chili powder is another great combination that we really love. Let me know if you play around with the recipe and what combinations you come up with! Enjoy 🙂
Jalapeño Meat Poppers Recipe (Paleo):
- About 20 jalapeños, cut in half and seeded (use gloves!)
- 1 pound ground beef
- 1 large sweet or white potato or 2-3 medium sized (about 3 cups), roughly chopped
- 1 cup onion
- 3 cloves garlic
- ¼ cup fresh parsley
- 1 egg
- ¼ teaspoon ground turmeric
- sea salt and pepper, to taste
- 3 tablespoons bacon fat (or other fat of choice)
- Preheat oven to 350 degrees.
- Add sweet potato, onion, garlic and parsley to a food processor or high powdered blender and pulse until well combined.
- Combine the food processor mixture with your ground beef, egg, and spices.
- Add your bacon fat to a skillet over medium high heat and add in the meat mixture.
- Cook until beef is no longer pink and then remove from heat.
- Add the cooked filling to each jalapeño half and place the stuffed jalapeños on a raised edge baking pan.
- Cook for 25-30 minutes or until filling is slightly browned on top and jalapeños are softened.
- Add any additional toppings (like a dollop of guacamole and/or bacon slices) and enjoy!