This tasty dish was inspired by an article we read from Catalyst Athletics, but, once again, we’ve tweaked it to our particular liking.
INGREDIENTS:
- 4 Red or Green Bell Peppers
- 1 lb. Sausage of your choice (we chose a Mild Italian Sausage, but we’re thinking next time we’ll try the Spicy Italian Sausage)
- 1/2 Cup Onion, chopped
- 1 Teaspoon Fresh Chopped Thyme
- Fresh Ground Pepper, to taste
- Sea Salt, to taste (optional)
COOKING:
- Preheat the oven to 375.
- Prepare the peppers by cutting of the tops, and discarding the tops and seeds.
Ready for stuffing!
- Mix the chopped Onion, raw Sausage, and Spices in a bowl and mix well.
- Stuff the meat mixture into each pepper, and place them upright into a baking pan.
- Bake for 45 minutes, until the peppers have softened.
Note – these peppers hold a lot of juice, so the juice will spill out on the plate when you cut into them. You can attempt to drain them, or add a bed of arugula or spinach beneath the peppers to soak it up (and for a lovely presentation).
Wrinkled skin means the peppers have softened nicely!
CLICK HERE FOR A PRINTABLE RECIPE FOR SAUSAGE STUFFED PEPPERS!
Happy eating! Joey
Sleep Love Eat 
These look so good! Where did you get the sausage?
Hi Nicole! We bought ours from Whole Foods (they’ll remove it from the casing for you if you ask). But, Bill the Butcher also has some great sausage as well.
I’m going to make this for Friday nights dinner? Do they make sausage that isn’t so fatty?
Jen,
Don’t worry about the fat. Just make sure you are getting high quality meat. Fat in the diet is good. :)
Hi Jen! You could always stuff your peppers with part ground beef, part sausage instead of all sausage. As far as I know, sausage is always a fatty meat. In Paleo, it should be used sparingly… it is more of a Primal meat than Paleo (Paleo advocates a focus on the lean meats & fat from healthy sources like avocado and nuts and seeds / Primal allows some use of the entire animal). So, it’s a once-in-awhile treat for us. So when you do incorporate it, get the best sausage you can (preferably from organic, free-range chicken, grass-fed beef, or pasture-raised pork).
These were SO good! Nicole made them for us last night. We will definitely make these again. Thanks Joey!
Hi Violet! I think they’re a fun one to serve for guests because they’re so pretty, and anytime you pair sausage & peppers it’s a winner to me – so glad everyone liked them!
made this several times and is always delicious, trying it a different way this time with onion, roasted green chiles, garlic, cumin black pepper