Paleo Sausage Stuffed Peppers Recipe 45
PALEO SAUSAGE STUFFED PEPPERS RECIPE - (4/5)
Provided by á-49759
Number Of Ingredients 9
Steps:
- Cut the tops off of your peppers and scoop out and discard the seed, yet do save the tops Process or chop about half a head of cauliflower into "rice" and put in a large mixing bowl. Add your minced garlic, basil, and dried herbs, and onion to your cauliflower and mix by hand. Use a very hot skillet to lightly brown your sausage. This step is entirely optional based on your motivational level. The sausage will cook just fine in your slow cooker, yet I personally like to hit it with a little sear to take the flavor up a notch. Add your sausage and can of tomato paste to your bowl of seasoned cauliflower and mix by hand. Fit as much of your sausage mixture into your peppers as you can. Place your peppers into your slow cooker and loosely place the pepper tops back on. If you have extra meat and cauliflower mixture, just jam in between your peppers and let it cook. You could save it for a breakfast scramble. Cook on low for 6 hours.
MAKEOVER SAUSAGE-STUFFED PEPPERS
I started preparing stuffed peppers only because my husband loves them so much. I was surprised to discover how much I enjoyed them, too. I prefer yellow or red bell peppers for mine, since they have a sweeter, milder flavor than green. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, cut tops from peppers; chop tops, discarding stems, and set aside. Remove seeds from peppers., In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook the sausage, onion, celery, shallot and chopped green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the rice, soy sauce, chili powder, garlic powder and cayenne. Spoon into peppers. Place in an 8-in. square baking dish coated with cooking spray., Cover and bake at 350° for 35-40 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 359 calories, Fat 11g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 621mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
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