These turned out SO good. I usually cut off the top of the pepper and stuff them standing up. I found I prefer cutting them in half and then stuffing them. They hold less but look nicer and would make a great appetizer if using smaller peppers.
Paleo Stuffed Red Peppers
2 Large Red Peppers
3 Organic Italian Bison Sausages
1/2 White Onion
3 Crimini Mushrooms
1/2 Cup Broccoli Florette’s
1/2 Small Cauliflower Riced
Chopped Fresh Parsley
1 398ml. Can Organic Tomato/Pasta Sauce
1 TBSP. Italian Seasoning
Sharp Cheddar Cheese (optional)
Pre heat oven to 350.
Remove casings from sausages and scramble fry.
Rice the cauliflower in a food processor and add to the pan.
Chop up and add the rest of the ingredients (except cheese) and heat through for a few minutes.
Stuff your peppers, this recipe should fill two large peppers (standing up). If you you want to cut them in half and stuff, it would probably fill 6-8 halves. Cook them on a baking sheet, in the oven for 45 minutes. If you decide to add the cheese do that at the end and turn on the broiler for 2-3 minutes to crisp it up. YUM!