Nutritional Wisdom with Carly Pollack

Sausage Stuffed Peppers

Paleo Pot
Sausage Stuffed Peppers Sausage Stuffed Peppers

1 lb ground Italian hot sausage
5 medium bell peppers (assorted colors)
1/2 head cauliflower
1 8oz can tomato paste
1 small white onion, diced
1/2 bulb garlic, minced
1 handful fresh basil, chopped
2 tsp oregano
2 tsp dried thyme
2 cups spinach

Cut the tops off of peppers and scoop out and discard the seed (save the tops). Process or chop about half a head of cauliflower into “rice” and put in a large mixing bowl. Add minced garlic, basil, and dried herbs, spinach and onion to cauliflower and mix by hand. Use a very hot skillet to lightly brown sausage. Add sausage and can of tomato paste to the bowl of seasoned cauliflower and mix by hand. Fit as much of the sausage mixture into the peppers as you can. Place peppers into slow cooker and loosely place the pepper tops back on. If you have extra meat and cauliflower mixture, just jam in between the peppers and let it cook. Cook on low for 6 hours.

3-4 Servings

Recipe Credit