Sausage and Sweet Potato Stuffed Peppers

INGREDIENTS

  • 6 multicolored bell peppers
  • 12 oz bag fresh riced cauliflower
  • 1 lb chicken or turkey sausage, casing removed
  • 3 cloves minced garlic
  • 1 small diced onion
  • 1/2 cup chopped flat-leaf parsley
  • 1 sweet potato, cut into small (1/2″) cubes
  • 1 tsp sea salt
  • 1 tbsp fresh ground pepper
  • 2 tbsp olive oil
  • 1/2 cup feta cheese

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. 
  2. Cut the tops off each pepper and remove seeds. Place in a greased 13×9 pan.
  3.  Heat a skillet over medium-high heat with 1 tbsp of olive oil.
  4.  In the skillet, add the sausage, and break it apart to form 1/2″ sized crumbles. 
  5.  Remove sausage from pan and place into separate bowl. 
  6.  In the same hot skillet, add remaining 1 tbsp olive oil, garlic, onion, and  sweet potato. Cook until onions are translucent and sweet potato cooked through. 
  7. Add the cauliflower rice and cook until cauliflower is cooked through.
  8.  Add sausage into cauliflower and mix in feta cheese and parsley.
  9.  Stuff each pepper with sausage mixture, cover with foil and bake 25 minutes.
  10.  Remove foil covering and continue to bake for 10 minutes.

NUTRITIONAL FACTS

Calories
Fat
Total Carbs
Sugar
Fiber
Protien
259
10g
16.9g
8.6g
3.3g
26.1g

NUTRITION KEY

  • gluten-free
  • dairy-free
  • soy-free
  • egg-free

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