Stuffed Peppers

Looking for a Tasty & Satisfying Meal Without the Guilt?

That's a no brainer of course you are, we all are. The age old question in most households come around dinner time is what are we having. Dinner isn't always just a final meal after a long day... for many it's a time to reflect on their day and time to sit down and relax. So why not relax and unwind with some Paleo Stuffed Peppers? I found this recipe online at crossfitpulse.com and thought I'd give it a try. I had actually never had a stuffed pepper so for me they turned out excellent. This was one of those meals that actually tasted better the next day as leftovers too... gotta love leftovers :)

Ingredients:

1 Lb Italian Sausage, recipe called for ground but we subbed our Wallace Farms Sausage Links

6 Assorted Bell Peppers

1/2 Head of Cauliflower

1 8oz Can of Tomato Paste

1 Small White Onion (diced)

1/2 Head of Garlic (I opted for around 3 to 4 cloves)

1 Small Handful of Fresh Basil (mine got old so I subbed dried)

Extra Virgin Olive Oil (2 tsp)

2 tsp Dried Oregano

2 tsp Dried Thyme

1 Jalapeno (optional)
Mushrooms (diced- optional)
Zucchini (chopped- optional)

Sea Salt (optional- I didn't see the need for salt in this recipe)

Jar of Paleo Marinara Sauce (optional)

Instructions:

Preheat oven to 375.

Pour your olive oil in a pan and brown your italian sausage. while the sausage is cooking, cut the tops off of your peppers and scoop out and discard the seeds.

Using either a food processor or a blender transform your cauliflower into a rice like consistency.

Place your "rice" into a large bowl and set to the side. Add your minced garlic, tomato paste, basil, oregano, thyme, jalapeno (optional), mushrooms (optional), zucchini (optional), sea salt (optional), and onion to your cauliflower and mix thoroughly.

(I had to upgrade my bowl size so I recommend starting with a rather large bowl to begin with). Once your sausage is cooked add it to your mixture and stir. Once everything is mixed nicely fill up each pepper and place them in a glass cooking dish.

Cook your peppers at 375 for at least 45 minutes. Serve either alone or with your marinara sauce drizzled over it.