A paleo take on a traditional dinner favorite.
- 1lb Italian sausage (casing removed)
- 2 cups Riced cauliflower (See our post on ricing your cauliflower)
- 1 Small Onion (diced)
- 8oz Tomato paste
- 6 Large Basil leaves (finely chopped)
- 3 cloves Garlic (minced)
- 2 teaspoons Dried oregano
- 2 teaspoons Dried thyme
- 1/4 teaspoon Salt
- 6 Large Bell Peppers
||Preheat oven to 375℉ |
||Brown sausage in pan over medium heat. Take care not to break pieces to small. |
||Remove sausage from pan and add riced cauliflower. Sauté for 2 minutes or until lightly browned. (This will really pick up some great flavor in the final product!) |
||Meanwhile, remove tops, devein peppers and set aside. |
||In a separate bowl, add sausage, cauliflower, and remaining ingredients |
||Add mixture to inside of peppers and bake in a glass baking dish. |
When making this dish, take care not to mince everything into an indistinguishable mash. The varying texture is a big part of what makes this so appealing.
If your baking dish is too large for the peppers, make some foil balls to help keep them standing. A few well placed foil balls will ensure all the delicious stuffing and sauce remains in the pepper.
My wife called me insane...But I threw a fried egg on top of my stuffed pepper...As with any time you add a fried egg, it was amazing.