Stuffed Peppers with Sausage, Veggies, and Sage
Peppers are plentiful this time of year and they are begging to be used as a main dish instead of a side!
I grew up on peppers. My Dad grew them every year and they were a part of my everyday meals during the summer. There are so many ways to prepare them, and stuffed peppers is one of my favorites.
Some people are sensitive to peppers because they are in the nightshade family along with tomatoes, eggplant, and about two thousand other vegetables! The Paleo Mom has some excellent info on her site about nightshade intolerance here.
So far, the peppers are okay for me so for now I am enjoying my stuffed peppers with sausage, veggies, and sage immensely!
I cut my peppers in half, but another way to prep them for stuffing is to cut the tops and seeds out and stuff them that way. Either way they are super delicious!
- 4 bell peppers (any color)
- 1 lb organic sausage, casings removed (I used chicken)
- 1 zucchini (shredded)
- 1 carrot (shredded)
- 1 cup (or desired amount) of mushrooms (chopped)
- 1 large onion (chopped)
- 2 cloves garlic (diced)
- 1/2 tsp dried sage (or a small handful of fresh)
- 1/4 - 1/2 dried thyme (or one TBS fresh)
- sea salt, garlic powder, & pepper to taste
- coconut oil, butter, or ghee to cook meat and veggies in.
- cheese (optional)
- Wash and cut peppers in half, scooping out the seeds and pith. Set aside.
- Cook sausage with a little oil in a frying pan until cooked through. Season as needed.
- Remove from pan and add zucchini, carrot, onions, herbs, and garlic along with a little more fat. Season.
- Saute until tender and add meat back in.
- Check for seasoning.
- Place halved peppers in a baking dish, sprinkle some sea salt inside of them, and spoon in meat and veggie mixture.
- Bake in a 350 degree F oven for 30-40 minutes until desired pepper tenderness is achieved.
- In the final 10 minutes of baking, put a pat of butter (or other fat) on top of each pepper and sprinkle on some cheddar (or cheese of choice).
- Allow to melt.
- Remove from oven.
I used sweet Italian chicken sausage and ground beef in the stuffed peppers I made. I needed a double batch and organic sausage can be a bit pricey. Flavor is key here. Make sure you season generously!
I hope you enjoy this quick, easy dinner as much as I do! The leftovers make an awesome to-go, portable lunch the next day too.
Be nourished. Be happy.
Sarah is a wife, mom of 5, horse farm owner at Outlaw Acres Iowa, and real food blogger at Real Food Outlaws. She is also a Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of Des Moines, and owns Natural Health Improvement Center of South Jersey. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).