SAUSAGE STUFFED PEPPERS: EASY & DELICIOUS!
THIS SAUSAGE STUFFED PEPPERS RECIPE IS: PALEO, GLUTEN FREE, PRIMAL, LOW CARB & WHEAT BELLY FRIENDLY!
Oh boy, this is truly a wonderful recipe if you like sausage stuffed peppers. Normally, recipes like this are packed up with rice or breadcrumbs, both of which are in the no-fly zone for the Paleo lifestyle. People with gluten sensitivity will also run into issues with breadcrumbs etc. Well, this recipe lets you have your sausage stuffing and eat it too, and you will come back for seconds and thirds.
Originally, I made this recipe to be paired with acorn squash. What a mistake that was. The concept worked really well in my head, but when it came time to chow down it became so clear that they didn’t work well together… the entire family ended up dumping out the stuffing onto their plates. Crumbled stuffing was everywhere (we have a 4 year old). Everyone, including the kids, absolutely loved the sausage stuffing. The good news about this particular failed recipe (and there are quite a few!) is that the next day I had a lot of delicious acorn squash to finish up for lunch. Yumm. My favorite way to eat acorn squash is with a generous serving of grass fed butter and just a touch of pure maple sugar. Give it a try- it’s outstanding.
After the botched dinner, Caroline said to me that she thought the stuffing was too good not to be put into something. She then suggested peppers which would pair nicely with the Dijon mustard. Brilliant. Perfect. Spot on. She was more than right: the sausage stuffing pairs perfectly with peppers. When I tried everything put together, it just stopped me in my tracks. The bite just works on so many levels. The sausage stuffed pepper recipe was born just like that.
I’ve now made this recipe 3 times, so it is well tested. Here’s a quick tip about speeding up the pace of this recipe: use two pans at once. Making the buttered cabbage takes time. Sauteing the mushrooms takes time. Lightly caramelizing the onions takes quite a bit of time. Browning the pork takes a while too. This is the exact order these ingredients were cooked each time I worked through this recipe. If you were to use 2 pans to speed things up, my suggestion would be to cook the cabbage and onions at the same time and the mushrooms and pork right after. The cook times for both these combinations are about equal, so you should end up in a good spot!
QUICK COOKING TIP:
I’ve never been a huge fan of stuffed peppers, not because they aren’t delicious but because I could never get the peppers to cooperate with me when I was cooking them. So here’s the scoop to make this easy: it’s the 1/2 inch rule. If you turn the pepper onto its side, run your knife about 1/2 inch from the top all the way around the circumference. Pull up on the top and you will take off the top as well as the seed cluster. Repeat this step 1/2 inch from the bottom. Now you have created a stable base to your pepper. I saved the top and bottom parts, minus the stem, and chop them up to add to my omelet the next day.
Ok- let’s get to this sausage stuffed peppers recipe.
Final Thoughts on the Sausage Stuffed Peppers Recipe:
There are a lot of steps to this recipe. I know. But all of them are easy to do and just take a bit of time. I like to enjoy a nice glass wine and talk with the family about the day while this recipe gets cooked up. There’s nothing stressful or time sensitive. It just works. And when you get to the end, it is so worth the time. If there happen to be any leftovers, sneak out into the kitchen the next day and whip up an omelet. Chop up those extra pieces of the pepper roughly, cook them off in the pan and then add in your eggs. Heat up the sausage stuffing in another pan and toss into the middle of the omelet when it’s ready. It’s absolutely one of the best ways to start the day.
Hopefully you liked the sound of this recipe or cooked it up. If you have questions, please don’t hesitate to ask. Any thoughts about it, toss them in here too! In any event, thanks for reading and happy cooking!