4 Game Day Appetizers

Pepita Guacamole

INGREDIENTS

• 3 large avocados, pits and skins discard
• 1/4 small white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped
• 1/3 cup roasted pepitas, finely chopped, plus more for serving
• 4 Tbsp. fresh lime juice
• Salt and freshly ground black paper

INSTRUCTIONS

• Combine avocados, onion, cilantro, jalapeño, pepitas, and lime juice in a bowl. Mash with a fork until combined and avocado is desired consistency. Season with salt and pepper.
• Top with additional pepitas. Serve with crudité.

Serves  8

Beef Taco-Style Stuffed Peppers

INGREDIENTS

• 5 bell peppers, halved lengthwise, ribs and seeds removed
• 1 Tbsp. olive oil
• 1/2 lb. 80% lean ground beef
• 1/2 medium onion, chopped
• 1 garlic clove, minced
• 1 serrano chile pepper, seeded to reduce heat if desired, and salt
• 1 tsp. chile powder
• 1/4 tsp. ground cumin
• 1 cup cooked cauliflower rice
• 2 large eggs, beaten
• 2/3 cup Monterey Jack cheese, divided
• Chopped fresh cilantro, for garnish

INSTRUCTIONS

• Preheat oven to 350°F. Place bell peppers, cut sides up, in a single layer in a larger baking dish.
• Heat oil in a large skillet over medium-high heat. Add beef, serrano pepper, and onion.
• Cook, breaking up meat with a spoon, 1 to 2 minutes.
• Stir in garlic, chile powder, and cumin. Season with salt. Cook, stirring occasionally, until meat is browned.
• Remove from heat and stir in cauliflower rice, eggs, and 1/3 cup cheese.
• Fill peppers with beef mixture. Add 1/2 cup water to baking dish and cover with foil.
• Bake until peppers are soft, 35 to 40 minutes. Discard foil. Top peppers with remaining 1/3 cup cheese. Broil until cheese is bubbling and browned, 1 to 2 minutes. ‘
• Serve garnished with cilantro.

Serves  10

Buffalo Coleslaw

INGREDIENTS

• ¼ cup Primal Kitchen avocado mayonnaise
• ¼ cup hot sauce
• ¼ cup apple cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ large green cabbage, thinly sliced
• 2 large ribs celery, finely diced
• ½ medium white onion, finely diced
• 2 tablespoons chopped chives
• 1 cup blue cheese, crumbled

INSTRUCTIONS

• In a medium size bowl whisk together the mayonnaise, hot sauce, apple cider vinegar, garlic powder, and salt.
• In a large mixing bowl toss together the green cabbage, celery, white onion, half the chives, and half the blue cheese.
• Add the dressing to the cabbage and toss together.
• Serve the coleslaw with a drizzle of hot sauce, and the remaining chives and blue cheese sprinkled on top.

Serves  6

Mozzarella, Red Pepper, and Turkey Bacon Skewers

INGREDIENTS

• 6 whole roasted red peppers (from 2 24-ounce jars), cut into 32 (3/4″-x-5″ strips)
• 32 fresh basil leaves
• 11 slices cooked turkey bacon, cut into thirds
• 32 (cherry-size fresh mozzarella balls)
• 2 Tbsp. extra-virgin olive oil
• Salt
• Freshly ground black pepper

INSTRUCTIONS

• Top pepper strips with basil, turkey bacon, and mozzarella, dividing evenly. Roll pepper around filling and secure with a wooden pick.
• Arrange on a platter and drizzle with oil. Season with salt and pepper.

Serves  8-10