Tomorrow’s payday, so today is “let’s see what I can invent for dinner based on what’s in my fridge” day. What did I come up with? Stuffed peppers. I don’t like (and am a little allergic to) tomatoes, and I’m not a huge fan of peppers once they’ve been cooked, so stuffed peppers was the obvious choice! lol (Thanks to my grandma for leaving the tomatoes at my house during her last visit!)
I have a LOT of fish in my diet, and am starting to get a bit sick of it, so even though it is a lot higher in calories, I went with sausage for my protein tonight.
Stuffed peppers with rice and cheese are super high in fat and calories so I modified the recipe a bit to make it more healthy.
Health(ier) Stuffed Peppers
- 1 pound ground sausage
- 2 1/2 cups cauliflower rice – Click here for the recipe
- 1 can of diced tomatoes
- 4 bell peppers
- Preheat oven to 350.
- Ground sausage in skillet. Drain the extra grease.
- After sausage is browned, add cauliflower rice and diced tomatoes. Stir. Simmer for about 5 minutes.
- Wash peppers, remove tops and seeds, cut in half
- Fill each half of the pepper with the sausage mixture.
- Bake for 20 minutes.
I came up with enough extra sausage mixture to fill an entire extra pepper (my dog LOVES when that happens).
So the nutrition information is off a little bit.
3 thoughts on “Health(ier) Stuffed peppers”
Hey lady! I’ve been making Philly Cheesesteak Peppers for us. Basically we take a small steak and cook it rare, then slice it super thin and sautee it with a sweet onion. (or as thin as I can get it without chopping off my fingers anyway) I stuff the peppers with the mixture and put a piece of provolone over the top and bake them. I like it better than regular stuffed peppers because I just get sick of Mexican flavors some times.
(also, doing this I can make one steak stretch for the whole family.)
I just ate another pepper for lunch. They taste twice as good as leftovers! Maybe I like tomatoes and cooked peppers after all…