Sausage Stuffed Peppers
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| Servings |
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Ingredients
Deli Meat - AppleGate brand
- 2 mild sweet Italian chicken saugages choose a clean brand like AppleGate w/o nitrates, casein, or gluten
Dairy
- 1/2 cup shredded reduced-fat cheddar or Mexican cheese
Fresh Vegetables
- 2 large red bell peppers
- 1/2 cup sliced celery 1 to 2 stalks celery
- 1/4 cup minced onion
Ingredients
Deli Meat - AppleGate brand
Dairy
Fresh Vegetables
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Rate this recipe!
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Instructions
- Preheat oven to 450 degrees.
- Cut peppers into quarters or wedges. Remove stems, membranes, and seeds and discard. Line a baking dish just large enough to hold peppers in a single layer with parchment paper. Add peppers.
- Chop onion and celery. Lightly spray frying pan or skillet with propellant-free cooking oil spray {avocado, coconut, or extra virgin olive oil} and warm over medium-high head. Add onions and celery and cook until tender. Remove from heat.
- Chop sausage and mix with onions and celery. Spread mixture on top of pepper wedges. Cover baking dish with a lid or foil. Bake 30 minutes.
- Remove lid or foil from baking dish. Sprinkle peppers with cheese. Return to oven and continue cooking uncovered until cheese is lightly browned, about 10 to 15 minutes longer.
- Note - add any spices or seasonings you like as long as they do not contain sugar, starches, or chemicals.
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