Oh, Facebook memories. Apparently on this date in the year of our lord 2017, I made #808sAndSmallPlates aka a cooking highlight video to the beat of Wale, Neff the Pharaoh, The Luniz, Busta Rhymes, Del the Funky Homosapien, Outkast, Bryson Tiller and Drake:
Whole 30 Bacon Wrapped Lamb Chorizo Stuffed Peppers
Serves: 4 Time: Less than 1.5 hours
4 poblano or anaheim peppers, stemmed and de-seeded
1 lb ground lamb
1 tsp kosher salt
1/2 tsp sugar
1/4 cup apple cider vinegar
2 tbs chili powder (invest in some quality spices)
1 tbs smoked paprika
2 tsp cumin
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp dried oregano
1 tsp red pepper flakes (spit hot fire like Dylan)
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp black pepper
1 small onion, diced
3 cloves garlic, minced
4 strips of bacon strips & bacon strips & bacon strips
1. Combine all spices into a bowl. Add apple cider vinegar until spices become a paste (pa pa pa paste-y paste-y. Fergalicious Def). Add ground lamb and mix until your roommate or significant other comes into the kitchen and asks if you're making lamb chorizo.
2. Add a smidge (technical term) of olive oil to a pan. Saute garlic and onions until translucent. Add meat to pan and cook until done. Drain the grease, unless you're from the South. Then you put that in a tin can.
3. Stuff lamb chorizo mixture into peppers. Wrap with bacon. Grease an aluminum foil-covered baking sheet with olive oil. Or chorizo oil if you don't care about your health. Bake at 350 F for 20-25 minutes. Serve over cilantro and lime cauliflower rice because you're about that low-carb life.
Bone Apple Tea, as the kids say.