This recipe was first post in May of 2011.
A week or two ago, M and I were at one of our favorite restaurants, Raso’s Grille. We ordered a super Italian stuffed pepper and it was de-lish.
Peppers have been on my mind ever since.
Browsing the blog world this week, I came across exactly what I was looking for: a recipe for paleo stuffed mushrooms posted by Kerri, The Functional Foodie— she used portabella mushrooms, but I’m afraid of mushroom gills, so I decided to use green peppers instead and it worked out perfectly!
Paleo Stuffed Peppers (adapted from The Functional Foodie)
2 green Bell peppers
1 lb Italian sausage
3 cups fresh spinach
1 medium onion
Salt, pepper and garlic powder
First I chopped and sauteed the onion in a little bit of olive oil until browned. Then, I removed the sausage from its casing and combined with the spinach, egg, garlic powder, salt and pepper in a large bowl.
The peppers came out wonderfully! I really liked this recipe because it was so simple and really great tasting. The seasoning is already in the sausage, so you really don’t need to add much, and the sausage is the perfect consistency!
- 2 green Bell peppers
- 1 lb Italian sausage
- 3 cups fresh spinach
- 1 medium onion
- 1 egg
- Salt, pepper and garlic powder
- Preheat the oven to 400F
- Chop and saute the onions in a little bit of olive oil until browned
- Remove the sausage from its casing and throw in a large bowl along with spinach, egg, garlic powder, salt and pepper.
- Once the onions cool, add them to the bowl and mix--using your hands works best for this step...just make sure the onions are cool enough...or you'll burn yourself.
- Half and de-seed your green peppers. Place them in a glass baking dish.
- Fill each pepper with the sausage mixture.
- Bake at 400F for 40 minutes