Stuffed Peppers

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.

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