These delicious stuffed peppers make a great meal or side dish! We use sweet bell peppers but feel free to use any pepper you’d like.
2 TBSP bacon drippings (or olive oil)
1 lb sausage, casings removed
1 medium onion, diced (about 1 cup)
1 stick of celery, diced
4 – 6 mushrooms, chopped
3 – 4 cloves of garlic, minced
pepper ends, chopped
1/2 teaspoon basil
1/2 teaspoon chilli pepper flakes
1/4 teaspoon pepper
1/4 teaspoon sea salt
1 cup shredded cheese blend
1/2 cup Parmesan cheese, shredded
1 1/2 cups cauliflower rice
5 – 6 whole bell peppers
Additional cheese for garnish
Cut the tops off the peppers and remove the seeds and the white pith inside the peppers. If any of the peppers won’t sit flat, you can trim just a bit off the bottom to level them. Be sure NOT to cut a hole in the bottom of the pepper! Chop up any of the coloured parts of the pepper you cut off and add to your mix, throwing the seeds, white pith and stem away.
Preheat oven to 375 degrees F.
In a large skillet, saute the onions, garlic, celery, mushrooms and pepper ends in the bacon drippings until they are fragrant and translucent, this takes about 5 minutes. Remove them from heat, dump them into a large mixing bowl and set it aside.
In the same skillet, crumble and fry the sausage until thoroughly cooked. Remove it from the heat and add it to the veggies in the mixing bowl. Next add the basil, chilli pepper flakes, pepper and salt into the bowl. Mix well, then add the cheeses and cauliflower rice, and mix again.
Next, scoop the filling into the peppers and lightly pack it in. Once you’ve divided the filling among the peppers, you may have a bit left over which you can mound into a bit of extra filling on top of each pepper. Place the peppers snuggly in an oven-proof baking dish so they remain upright. Garnish with additional cheese.
Place the dish into a preheated oven and bake for 35 minutes for crunchy peppers, or 50 minutes for softer peppers.