Primal Kitchen Extra Virgin Olive Oil Organic Description
Say “olive you” to another high-quality, accessible, “fat we love” at Primal Kitchen: Organic Extra Virgin Olive Oil! This delicious blend of Tunisian and Spanish olives was personally selected by the true connoisseur of fats himself, founder Mark Sisson. Add this Extra Virgin Olive Oil to your cooking collection of favorite fat. It’s Whole30 Approved®, Certified Paleo, Keto Certified, Certified Organic, and Non-GMO Project Verified, so you just get the good stuff. Perfect for cooking, drizzling, dunking, and dressing!
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
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Southwest-Inspired Chicken Stuffed Peppers
[vc_row][vc_column][vc_column_text]Bring Southwest flavors to the dinner table with chicken stuffed peppers. Loaded with ground chicken and black beans, they’re a protein-packed meal that’ll satiate even the biggest appetite. Choose yellow peppers for a pop of bright color. You’ll find them delightfully sweet, making them a perfect vessel for the hearty, savory filling. The peppers are a complete meal on their own, but serve with a side dish for even more variety.
Southwest Inspired Chicken Stuffed Peppers
- 4 yellow bell peppers
- 1 Tbsp. extra virgin olive oil
- 1/2 yellow onion (diced)
- 2 garlic cloves (minced)
- 1/2 lb. lean ground chicken
- 1 cup frozen cauliflower rice
- 1/2 cup canned sweet corn
- 1/2 cup canned black beans (drained and rinsed)
- 4 oz. can of diced green chiles
- 1-1/2 tsp. garlic powder
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 cup chipotle sauce
- Salt (to taste)
- Pepper (to taste)
- 1 Tbsp. cilantro (chopped)
- Preheat oven to 375 degrees F.
- In large pan, head extra virgin olive oil on medium heat.
- Sauté onions approximately 5 minutes. Add garlic and cook for 1 minute.
- Add ground chicken to pan and sauté until cooked through, making sure to crumble with a spatula.
- Add cauliflower rice, corn, black beans and green chiles. Sauté a few minutes and season with garlic powder, chili powder, cumin and dried oregano.
- Stir in chipotle sauce and season with salt and pepper to taste.
- Remove from heat. Stir in cilantro and set aside to cool.
- To prepare peppers, cut off tops and discard. Scoop out seeds and membranes
- Fill each with chicken mixture and place in a baking dish cut side up.
- In baking dish, pour enough water to just fill the bottom of the dish. Cover with foil and bake 35 minutes. Remove foil and bake 5 minutes more.
- Serve hot.
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