I’m usually not a pepper fan, but when it comes to stuffed peppers I am lovin’ it. As we harvest are gardens, we may have a few extra peppers laying.around. Don’t worry, just stuff them. The best thing is that you can freeze these and reheat them later.
- 2 peppers – green, red, orange or yellow
- 1 lb spicy italian sausage (if using ground beef, add extra seasoning like Italian Seasonings)
- 1 small onion
- 2 cloves of garlic
- 1 tbsp of coconut oil (or butter)
- 3 small tomatoes diced
- 3 carrots peeled and grated
Preheat oven to 375 degrees. Cut peppers in half and take out the seeds. Place peppers in a square baking dish face down and roast in the oven 15 minutes before stuffing. While peppers are roasting. Chop up your small onion and garlic and saute in the coconut oil for 5 minutes. Then add you meat. Cook that for 5 minutes. Then add your tomatoes. Continue to the cook for another 10 minutes. Then add your grated carrots for the last 5 minutes of cooking.
When the peppers are done roasting, take them out of the oven and flip them over. Then stuff the peppers with the meat mixture. Place back in the oven for another 20minutes.
Eat them right away or let the peppers cool down and toss in the freezer.