grain free stuffed peppers (Paleo)
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| Serves | 6 |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Dietary | Gluten Free, Paleo |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish |
| Misc | Child Friendly |
| By author | Adapted from Paleo for Kids by Mitzi Thames |
Ingredients
- 1 lb. gluten free Italian sausage
- 1 onion
- 6 cloves garlic
- 3 carrots
- 1 large handful kale
- 1 large handful spinach
- 1 large handful mushrooms
- 1 can petite diced tomatoes, drained (can also use fresh diced)
- 6 bell peppers, cored & seeded
Note
My kids LOVED this recipe. One put ranch dressing on their cut up pepper & filling, the other cut his in half and ate it like he was eating a piece of toast. Either way, they ate it and it was packed with veggies!
Find this recipe and other whole food recipes at Whole Food Fridays: http://www.allergyfreealaska.com/2013/06/13/whole-food-fridays-6-14-13/
Directions
| 1. | Preheat oven to 350 degrees. Core & seed peppers and place in 9x13 pan. | |
| 2. | Cook peppers for 15 minutes while filling is prepared. | |
| 3. | In a large saute pan, brown Italian sausage in a little olive oil or bacon fat. | |
| 4. | In a food processor, process the onion, garlic and carrots until they are a uniform size; add to Italian sausage and cook for a few minutes. | |
| 5. | Now add spinach, kale and mushrooms to the food processor and process until uniform in size; ad to the saute pan. | |
| 6. | Add drained tomatoes to the pan and stir, cooking for another 5 minutes or so. Season with salt and pepper if desired. | |
| 7. | Pull peppers out of oven. Using slotted spoon to drain off excess moisture, transfer meat & veggies into insides of peppers. (If you have leftovers, save it and fry it up with eggs for breakfast!) | |
| 8. | Once peppers are stuffed, put them back in the oven for another 15-20 minutes or until the peppers are cooked to desired tenderness. . | |
| 9. | Enjoy! |
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normally when there’s a print feature on a recipe it doesn’t print out the entire page, just the recipe. I printed this and it took 5 sheets of paper and way way waaaay more ink than I expected.
Sorry about that! I’ll work on a fix…
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