Wednesday, March 16, 2011

Stuffed Bell Peppers

A slight variation of my stuffed mushrooms.


6 Green Bell Peppers

1.5 lbs of uncased Italian sausage (make sure it is paleo... I get mine at whole foods. It can be easily made with ground turkey, red pepper, and Italian seasonings)

1 jar or can of Marinara Sauce (again! make sure it is paleo...or make your own with tomato sauce and seasonings)

1 flat of mushrooms, sliced (please wash mushrooms before you cook them. It is truly disgusting if you fail to do so... think about it.)

crushed red pepper (optional)

oregano (optional)



Preheat oven to 350. Remove and discard the tops, seeds, and membranes of the bell peppers. Fill a large pot with salted water and bring it to a boil. Submerge peppers in the pot for 5 minutes. After 5 minutes, remove, drain and lightly salt the insides. Set aside. Brown and season (to taste) the sausage on a skillet with mushrooms. When sausage is done add enough marinara to coat the sausage completely. Spoon this sausage and mushroom combination into the bell pepper casings. Allow them to cook in the oven for an additional 20 minutes.


  1. What a great recipe, quick prep time too! And for little children, easy to still give them a finished looking serving, with a smaller, or even shorter cut bell pepper.

  2. how do you make sure that the sauce is paleo?

  3. no salt/sugar or anything you aren't sure what it is! It should just be basic things: tomatoes, olive oil and spices.

  4. So easy and oh so good!