This is another favorite in our house, and one that you can make with just about any kind of filling. I came up with the recipe below years ago, even before the days I was grain-free, AIP, or today’s diet. The nice thing about this recipe is that it pretty much fits into any dietary restrictions (with the exception of AIP). I modified today’s stuffed peppers by incorporating what I had in the fridge and pantry, so it really is versatile depending on what you have on hand. Ken prefers his stuffed peppers with rice as they have a tendency to be watery, so after I filled two peppers with the filling I added about a cup of instant Spanish-style rice to the remaining filling and made those for Ken.
My filling today consisted of:
- 1 lb Isernio’s spicy chicken Italian sausage
- 2 c chopped kale
- 1/2 chopped onion
- 4 oz chopped mushrooms
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp Italian seasoning
- 8 oz tomato sauce
My tomato sauce had garlic, onion, and other seasoning so I did not salt and pepper the filling, but normally would.
Once the sausage and vegetables are cooked through, I gutted the green bell peppers and filled to the top with the seasoning, making sure I pack it down as I go.
I didn’t baste these with sauce during he baking process as I normally do, but I did drizzle with olive oil so they did not dry out.