Sausage-Stuffed Peppers (Paleo)

I think someone needs to slip me some sedatives. I have an issue when it comes to relaxing. Simply, I can’t. I become too antsy and guilty with doing nothing. Surely I can begin some project or be productive in some way during winter break?

Now if I lived in my ideal world, I would cook and bake all day. Unfortunately, I don’t think this would do much for my wallet and jeans :/ So substitute teaching it is! In addition to my other part-time jobs, that is. Consequently, a hectic schedule has ensued.

On the plus side, I’ve become best buds with about 100 kindergartners from subbing in one school all week. Nothing can make you feel like a rock star more than little people coming up to hug you from behind and yell “Miss K, Miss K” from down the hall to get your attention. I’m more of a middle-school person, but I have to say, little people have grown on me… Anyway, it’s been a crazy week with a lot of running around.

In the middle of it, I found time to make some stuffed peppers. I’ve always loved the combo of sausage, onions, and peppers. It’s practically comfort food to me. Confined to a “pepper cup,” it was perfect to eat while cuddled up on the couch after a long day.

Sausage-Stuffed Peppers (Paleo)

Sausage-Stuffed Peppers (Paleo)


4 green bell peppers

1 lb ground sweet italian sausage

1 onion, chopped

2 garlic cloves, minced

salt and pepper

Optional: mozzarella cheese, shredded


1 (28oz) can of peeled whole tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/4 tsp crushed red pepper flakes


Preheat the oven to 375 degrees. Cut off the tops of the green bell peppers. Chop the removed pepper around the stem into small pieces. Reserve for later. Place bell pepper “cups” on a baking pan and place in the oven for 25 minutes.

Meanwhile, combine the sauce ingredients in a pot and bring to a boil. Lower to a simmer and allow to cook for 25 minutes, stirring occasionally and squashing tomatoes gently with the back of a spoon.

While the sauce cooks, brown ground sausage in a deep skillet. Once mostly brown, add in onion, garlic, salt, pepper, and reserved bell pepper. Cook until onions begin to brown.

Once everything is cooked, spread a thin layer of sauce into a baking pan or 2 bread pans. Place bell peppers in baking dish/ bread pan. Distribute meat mixture evenly between peppers. Pour the remaining sauce on top of and around the peppers. Place in the oven for 25 minutes. If desired, top with mozzarella cheese and place back in the oven until cheese is melted. Serve.


2 responses to this post.

  1. Stuffed peppers make me weak in the knees – these look amazing!!


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