25+ Irresistible Sunday Paleo Ninja Foodi Recipes for Easy Meals

Sundays are meant for relaxation, spending quality time with loved ones, and enjoying a well-deserved break from the hustle of the week.

But one thing that shouldn’t be stressful is meal prep. Enter the Ninja Foodi—a versatile kitchen appliance that makes cooking a breeze.

Whether you’re an experienced cook or a beginner, the Ninja Foodi can simplify your Sunday meals, giving you more time to focus on what truly matters.

If you’re following a paleo lifestyle or simply looking to enjoy healthier meals, we’ve compiled a list of 25+ Sunday Paleo Ninja Foodi recipes to keep your taste buds satisfied and your schedule stress-free.

From hearty breakfasts to comforting dinners, these recipes are designed to be nutrient-dense, delicious, and easy to prepare.

Get ready to make the most of your Sunday with dishes that are perfect for any craving, whether you’re in the mood for a light salad, a savory main course, or a sweet treat.

So, fire up your Ninja Foodi, and let’s explore a variety of flavors and textures that will transform your Sundays.

25+ Irresistible Sunday Paleo Ninja Foodi Recipes for Easy Meals

Embracing a paleo lifestyle doesn’t have to mean spending hours in the kitchen, especially on a day when you deserve to unwind.

With these 25+ Sunday Paleo Ninja Foodi recipes, you can whip up meals that are not only healthy and delicious but also quick and easy.

From the satisfying crunch of roasted vegetables to the comforting warmth of a hearty stew, the recipes in this collection are as versatile as they are tasty.

With the Ninja Foodi at your side, you’ll be equipped to make the most of your Sundays, leaving you more time to relax, recharge, and savor the simple joys of life.

Give these recipes a try and enjoy a day that’s nourishing for both your body and soul.

Paleo Ninja Foodi Lemon Herb Chicken

This Lemon Herb Chicken recipe is a versatile and hearty dish perfect for a Sunday family meal. Cooked in the Ninja Foodi, it achieves a perfectly tender interior with a crisp, golden skin. The zesty lemon and fresh herbs enhance the natural flavors of the chicken, making it a must-try for any paleo enthusiast.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 lemon, quartered
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and black pepper to taste
• Optional: 1/2 tsp smoked paprika for a deeper flavor

Instructions:

1. Pat the chicken dry with paper towels and season it with salt and black pepper inside and out.
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, and smoked paprika. Rub this mixture all over the chicken, making sure to coat it evenly.
3. Stuff the chicken cavity with the lemon quarters and a few sprigs of rosemary and thyme for added flavor.
4. Place the chicken on the Ninja Foodi trivet and set it to the Air Crisp function at 375°F. Cook for 30 minutes.
5. Flip the chicken and cook for an additional 15-20 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Remove the chicken and let it rest for 10 minutes before slicing. Garnish with fresh parsley before serving.

This chicken is juicy with a burst of citrus and herbaceous notes. Perfect with a side of steamed vegetables or a fresh salad, it’s an easy, nutritious meal that doesn’t skimp on flavor.

Paleo Ninja Foodi Sweet Potato and Spinach Frittata

A nutrient-dense dish that’s both hearty and full of flavor, this Sweet Potato and Spinach Frittata is perfect for a Sunday brunch. Made in the Ninja Foodi, it bakes evenly and can be served straight from the pot for a warm, satisfying breakfast or lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup coconut milk (full-fat)
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, diced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional: 1/2 tsp turmeric for added color and nutrition

Instructions:

1. Set the Ninja Foodi to Sauté mode and add olive oil. Sauté the diced onion and red bell pepper for 3-4 minutes until they start to soften.
2. Add the sweet potato cubes and cook for an additional 5 minutes, stirring frequently.
3. Add the chopped spinach and cook for another 1-2 minutes until wilted. Season with salt and black pepper.
4. In a mixing bowl, whisk together the eggs, coconut milk, and turmeric. Pour the mixture over the vegetable blend in the Ninja Foodi.
5. Close the Ninja Foodi lid and set it to Bake/Roast at 350°F for 12-15 minutes or until the center is set and the top is lightly golden.
6. Let cool for a few minutes before slicing and serving.

This frittata is a great way to start the day with a balanced mix of protein, healthy fats, and carbohydrates. The sweetness of the potatoes pairs perfectly with the savory spinach and spices, making it an impressive dish that’s as nutritious as it is delicious.

Paleo Ninja Foodi Garlic Lemon Shrimp and Broccoli

This Garlic Lemon Shrimp and Broccoli dish is quick, easy, and perfect for a light Sunday dinner. Packed with protein, fiber, and zesty flavors, this paleo meal can be made in just minutes with the help of the Ninja Foodi’s multi-functionality.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tbsp lemon zest
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Set the Ninja Foodi to Sauté mode and add 1 tbsp of olive oil. Sauté the minced garlic for 1 minute until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side until they turn pink. Remove the shrimp and set aside.
3. Add the remaining olive oil and broccoli to the pot. Season with salt and black pepper and cook for 4-5 minutes until tender-crisp.
4. Return the shrimp to the pot and pour in the lemon juice, zest, and red pepper flakes if using. Stir to combine and let cook for another 1-2 minutes.
5. Serve hot and garnish with fresh parsley.

This dish is full of bright flavors and textures, with the tender shrimp complemented by crisp-tender broccoli and a hint of citrus. It’s a light, refreshing meal that works well on its own or with a side of cauliflower rice for extra heartiness.

Paleo Ninja Foodi Beef and Vegetable Stew

This hearty Beef and Vegetable Stew is perfect for a Sunday meal, bringing comfort and nutrition in one bowl. Using the Ninja Foodi’s pressure cooking function, the beef becomes tender and the vegetables absorb rich, deep flavors from the broth and herbs. This stew is ideal for cozy dinners that are also nutrient-packed and paleo-friendly.

Ingredients:

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 3 cups beef broth (ensure it’s paleo-friendly)
• 2 tbsp olive oil
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Ninja Foodi to Sauté mode and add olive oil. Brown the beef stew meat in batches, seasoning with salt and black pepper. Remove and set aside.
2. Add the onion and garlic to the pot, sautéing for 2-3 minutes until fragrant and slightly softened.
3. Return the beef to the pot and add carrots, celery, and beef broth. Stir in dried thyme and smoked paprika. Season with additional salt and black pepper as needed.
4. Close the lid and set the Ninja Foodi to Pressure Cook on high for 20 minutes.
5. Release the pressure and add the green beans. Set the Ninja Foodi to Sauté mode and let simmer for 5-7 minutes until the beans are tender.
6. Serve hot, garnished with fresh parsley.

This stew is a classic comfort dish that’s packed with nutrients from the vegetables and rich flavors from the herbs and beef. It’s the perfect balance of protein, vitamins, and healthy fats, making it a Sunday favorite that warms both body and soul.

Paleo Ninja Foodi Garlic Herb Salmon with Asparagus

This Garlic Herb Salmon with Asparagus is a simple, healthy, and satisfying dish perfect for a Sunday lunch or dinner. Cooked in the Ninja Foodi, the salmon turns out tender and flaky, while the asparagus is crisp-tender, all infused with aromatic garlic and herbs.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tbsp fresh dill, chopped
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the Ninja Foodi on Air Crisp at 375°F.
2. In a bowl, mix olive oil, minced garlic, smoked paprika, salt, and black pepper. Rub this mixture over the salmon fillets.
3. Arrange the salmon fillets and asparagus in the Ninja Foodi basket, placing the salmon skin-side down and the asparagus around it. Lay lemon slices on top of the salmon fillets.
4. Cook for 10-12 minutes until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
5. Remove from the Ninja Foodi, garnish with chopped dill, and serve with lemon wedges.

The combination of salmon and asparagus is a nutrient-dense pairing that is both filling and light. This dish offers healthy fats, protein, and vitamins, making it an easy go-to for a Sunday that prioritizes wellness without sacrificing taste.

Paleo Ninja Foodi Stuffed Bell Peppers

These Paleo Stuffed Bell Peppers are full of flavor and packed with healthy ingredients. The Ninja Foodi makes it easy to cook the stuffed peppers evenly, ensuring the filling is tender and perfectly seasoned. This dish can be a stand-alone main or paired with a fresh salad for a complete meal.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground turkey or ground beef
• 1/2 cup cauliflower rice
• 1 can diced tomatoes (drained)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup chopped onions
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste
• 1/4 cup sliced avocado (optional for garnish)

Instructions:

1. Preheat the Ninja Foodi on Sauté mode and add a bit of olive oil. Cook the ground turkey or beef until browned and fully cooked. Remove from the pot and set aside.
2. Add the onions to the pot and sauté until softened, about 3 minutes. Stir in the cauliflower rice, diced tomatoes, tomato paste, cumin, and chili powder. Season with salt and black pepper.
3. Mix the cooked meat back into the vegetable and rice mixture. Add half of the chopped cilantro and stir to combine.
4. Cut the tops off the bell peppers and remove the seeds and membranes. Fill each pepper with the meat mixture.
5. Place the stuffed peppers in the Ninja Foodi basket and set to Pressure Cook on high for 10 minutes.
6. Release the pressure and let the peppers cool for a few minutes. Garnish with the remaining cilantro and sliced avocado if desired.

These stuffed peppers are a flavorful, nutrient-rich, and satisfying option. Packed with protein and fiber, they are perfect for a Sunday meal that’s both hearty and healthy. The juicy, well-seasoned filling inside the crisp bell pepper shell makes each bite a burst of flavor and texture.

Paleo Ninja Foodi Pork Tenderloin with Garlic and Rosemary

This Garlic and Rosemary Pork Tenderloin is an elegant and simple dish, perfect for a Sunday dinner that’s both savory and refined. The Ninja Foodi ensures the pork remains juicy, with a flavorful, herb-infused crust that pairs beautifully with a side of roasted vegetables or a simple salad.

Ingredients:

• 1.5 lbs pork tenderloin
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Mix olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper in a bowl.
2. Rub the mixture evenly over the pork tenderloin, coating all sides.
3. Set the Ninja Foodi to Sear/Sauté mode and add a bit of olive oil. Sear the pork tenderloin for 2-3 minutes on each side until golden brown.
4. Transfer the pork tenderloin to the Ninja Foodi’s basket and set it to Pressure Cook on high for 8-10 minutes or until the internal temperature reaches 145°F.
5. Allow the pork to rest for 5-10 minutes before slicing. Serve with a squeeze of lemon juice and enjoy.

This dish is a great option for a flavorful, nutrient-dense meal that showcases the natural juiciness of pork with a hint of garlic and the earthy notes of rosemary. The simplicity of this recipe ensures a stress-free, crowd-pleasing dinner.

Paleo Ninja Foodi Coconut Chicken Curry

This Coconut Chicken Curry is a rich and fragrant dish that’s perfect for a cozy Sunday dinner. The creamy coconut milk and a blend of spices create a satisfying and warming sauce that pairs perfectly with tender chicken and vegetables. The Ninja Foodi allows you to cook the chicken quickly while infusing it with all the aromatic flavors.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp olive oil or coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 cup baby spinach
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Ninja Foodi to Sauté mode and add the oil. Sauté the diced onion for 3-4 minutes until translucent. Add the garlic and ginger, cooking for another 1-2 minutes.
2. Stir in the curry powder, turmeric, cumin, and paprika. Cook for 1 minute until fragrant.
3. Add the chicken pieces to the pot and cook until lightly browned, about 3-4 minutes.
4. Pour in the coconut milk and stir to combine. Season with salt and black pepper.
5. Close the lid and set the Ninja Foodi to Pressure Cook on high for 5 minutes.
6. Release the pressure and stir in the baby spinach until wilted.
7. Serve hot, garnished with fresh cilantro.

This dish is rich in flavor, with the perfect balance of warmth from the spices and creaminess from the coconut milk. The spinach adds a burst of freshness, making it a complete meal that’s satisfying and paleo-approved.

Paleo Ninja Foodi Cauliflower Chicken Fried Rice

This Cauliflower Chicken Fried Rice is a healthier twist on the classic dish, offering all the flavor without the grains. Using the Ninja Foodi, you can create a quick and easy meal that’s perfect for a Sunday lunch or dinner. It’s packed with protein, veggies, and satisfying seasonings that make it a crowd-pleaser.

Ingredients:

• 2 cups cauliflower rice
• 1 lb chicken breast, cut into small cubes
• 2 tbsp olive oil or avocado oil
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (carrots, peas, and corn)
• 3 cloves garlic, minced
• 3 tbsp coconut aminos or tamari (for paleo)
• 1 tsp sesame oil
• Salt and black pepper to taste
• Green onions, chopped for garnish

Instructions:

1. Set the Ninja Foodi to Sauté mode and add oil. Cook the chicken cubes until fully cooked and lightly browned, about 5-6 minutes. Remove from the pot and set aside.
2. Add the minced garlic to the pot and sauté for 1 minute until fragrant. Add the mixed vegetables and cook for 2-3 minutes until tender.
3. Push the vegetables to the side and pour the beaten eggs into the empty side of the pot. Scramble and cook until fully set.
4. Add the cauliflower rice to the pot, mixing with the vegetables and eggs. Stir in the cooked chicken.
5. Pour in the coconut aminos and sesame oil, and season with salt and black pepper. Cook for 2-3 more minutes, stirring frequently.
6. Serve hot, garnished with chopped green onions.

This dish is an excellent way to enjoy the flavors of fried rice without the carbs. It’s light yet satisfying, packed with protein and vegetables that make it a balanced, delicious Sunday meal. The sesame oil adds a nutty aroma that enhances the overall taste.

Paleo Ninja Foodi Lemon Herb Chicken Thighs

These Lemon Herb Chicken Thighs are a flavorful, juicy, and tender main dish that’s perfect for a Sunday dinner. Cooked to perfection in the Ninja Foodi, the chicken is infused with the bright notes of lemon and the earthy essence of herbs, making it a standout meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Mix olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, paprika, salt, and black pepper in a bowl. Rub the mixture evenly over the chicken thighs.
2. Set the Ninja Foodi to Sear/Sauté mode and add a bit of olive oil. Place the chicken thighs, skin-side down, and sear for 2-3 minutes until the skin is golden brown.
3. Flip the chicken thighs and set the Ninja Foodi to Pressure Cook on high for 10 minutes.
4. Release the pressure and let the chicken rest for 5 minutes before serving. Serve with a squeeze of lemon juice.

These chicken thighs are perfect for anyone looking for a quick, delicious meal that doesn’t compromise on flavor. The combination of lemon and herbs infuses the meat with refreshing brightness, while the skin stays crispy and golden, making every bite a delight.

Paleo Ninja Foodi Spaghetti Squash with Meatballs

This Spaghetti Squash with Meatballs is a healthy, grain-free alternative to the classic spaghetti and meatballs, perfect for a Sunday comfort meal. The Ninja Foodi makes cooking the spaghetti squash and meatballs easy, ensuring a quick, satisfying dish that is both paleo-friendly and full of flavor.

Ingredients:

• 1 large spaghetti squash, halved and seeds removed
• 1 lb ground turkey or beef
• 1 egg
• 1/4 cup almond flour
• 1/2 cup fresh parsley, chopped
• 1/2 cup diced onions
• 2 tbsp tomato paste
• 1 can (15 oz) crushed tomatoes (no added sugar)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Set the Ninja Foodi to Pressure Cook on high for 10 minutes and place the halved spaghetti squash, cut side down, in the basket with 1 cup of water at the bottom. Once done, let the pressure release naturally.
2. While the squash is cooking, mix the ground turkey or beef with the egg, almond flour, parsley, and a pinch of salt and pepper. Form the mixture into small meatballs.
3. Set the Ninja Foodi to Sauté mode and cook the meatballs until browned on all sides, about 5-6 minutes. Remove and set aside.
4. In the same pot, add the diced onions and garlic, cooking until softened. Stir in the tomato paste, crushed tomatoes, oregano, and basil. Season with salt and black pepper. Return the meatballs to the pot and simmer for 10 minutes.
5. Once the spaghetti squash is cooked, scrape the flesh with a fork to create strands. Serve the meatballs and sauce over the squash and garnish with fresh basil.

This dish is a great way to enjoy the flavors of a classic Italian meal while staying true to paleo principles. The spaghetti squash serves as a perfect, tender base for the rich tomato sauce and flavorful meatballs. It’s a comforting yet health-conscious meal that makes a Sunday dinner special.

Paleo Ninja Foodi Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a warming and hearty dish, perfect for a relaxed Sunday evening. Packed with protein, fiber, and complex flavors from a blend of spices, this chili is vegan, paleo, and filling. The Ninja Foodi brings it all together quickly, making it an easy and satisfying meal.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (15 oz)
• 1 cup vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Set the Ninja Foodi to Sauté mode and add a bit of olive oil. Sauté the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute.
2. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 30 seconds until fragrant.
3. Add the sweet potatoes, black beans, diced tomatoes, and vegetable broth. Season with salt and black pepper.
4. Close the lid and set the Ninja Foodi to Pressure Cook on high for 8 minutes.
5. Release the pressure and give the chili a good stir. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This chili is the perfect combination of spicy, sweet, and hearty. The sweet potatoes add natural sweetness, while the black beans provide texture and protein. With the rich, spiced tomato broth, this dish is a comforting and satisfying meal that’s ideal for a Sunday evening.

Paleo Ninja Foodi Lemon Garlic Shrimp and Asparagus

This Lemon Garlic Shrimp and Asparagus dish is a light, flavorful, and nutrient-dense meal perfect for a Sunday dinner. The Ninja Foodi ensures the shrimp stays tender and juicy while the asparagus retains its crispness. With a bright lemony finish and a hint of garlic, this dish is both satisfying and refreshing.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Mix the shrimp with 1 tbsp of olive oil, lemon zest, paprika, salt, and black pepper in a bowl. Let marinate for 10-15 minutes.
2. Set the Ninja Foodi to Sauté mode and add the remaining olive oil. Sauté the minced garlic for 1 minute until fragrant.
3. Add the marinated shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the pot and set aside.
4. Add the asparagus to the Ninja Foodi and sauté for 3-4 minutes until tender-crisp. Return the shrimp to the pot and drizzle with lemon juice. Stir gently to combine.
5. Serve with a sprinkle of fresh parsley and lemon wedges on the side.

This dish is perfect for those looking for a quick, low-carb, protein-packed dinner. The lemon and garlic elevate the shrimp, while the asparagus adds a satisfying crunch. It’s an easy, gourmet-style meal with minimal prep and cook time.

Paleo Ninja Foodi Balsamic Glazed Chicken with Brussels Sprouts

This Balsamic Glazed Chicken with Brussels Sprouts is an ideal Sunday meal that balances savory and slightly sweet flavors. The Ninja Foodi allows the chicken to cook evenly while caramelizing the Brussels sprouts to bring out their natural sweetness.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp balsamic vinegar
• 2 tbsp honey (or paleo-friendly sweetener)
• 2 tbsp olive oil
• 1 lb Brussels sprouts, halved
• 3 cloves garlic, minced
• Salt and black pepper to taste
• Fresh rosemary for garnish

Instructions:

1. In a bowl, whisk together balsamic vinegar, honey, and 1 tbsp of olive oil. Set aside.
2. Season the chicken breasts with salt and black pepper. Set the Ninja Foodi to Sear/Sauté mode and add 1 tbsp of olive oil. Sear the chicken for 3-4 minutes per side until golden brown. Remove from the pot and set aside.
3. Add the remaining olive oil to the pot and sauté the minced garlic for 1 minute. Add the Brussels sprouts and cook for 3-4 minutes, stirring occasionally, until they start to caramelize.
4. Return the chicken to the pot and pour the balsamic glaze over it. Close the lid and set the Ninja Foodi to Pressure Cook on high for 6-8 minutes, depending on the size of the chicken breasts.
5. Release the pressure and serve the chicken with Brussels sprouts, garnished with fresh rosemary.

This dish is a delicious blend of savory and slightly sweet, with tender chicken and caramelized Brussels sprouts. The balsamic glaze adds depth and complexity to the meal, making it perfect for a cozy Sunday dinner.

Paleo Ninja Foodi Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are vibrant and full of bold flavors. The Ninja Foodi makes it easy to cook the stuffed peppers evenly, ensuring a juicy, satisfying meal. Filled with seasoned ground meat, olives, and fresh herbs, these peppers are perfect for a healthy and delicious Sunday dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground lamb or beef
• 1/2 cup cooked quinoa or cauliflower rice (optional for paleo)
• 1/2 cup black olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup fresh parsley, chopped
• 2 tsp oregano
• 1/2 tsp cumin
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the Ninja Foodi to Sauté mode and add olive oil. Cook the ground lamb or beef, breaking it up as it cooks until browned, about 5-6 minutes. Add the garlic and cook for another minute.
2. Stir in the tomato paste, oregano, cumin, black olives, sun-dried tomatoes, and cooked quinoa or cauliflower rice. Season with salt and black pepper. Mix until everything is well combined.
3. Stuff the bell peppers with the meat mixture and place them in the Ninja Foodi basket.
4. Close the lid and set the Ninja Foodi to Pressure Cook on high for 8-10 minutes, depending on the size of the peppers.
5. Release the pressure and serve the stuffed peppers hot, garnished with fresh parsley.

These Mediterranean-stuffed bell peppers offer a mix of hearty and fresh flavors with every bite. The combination of olives, sun-dried tomatoes, and herbs makes them a standout dish, perfect for a flavorful and filling Sunday dinner.

Note: More recipes​ are coming soon!