I love recipes that are 1. delicious 2. easily customizable and 3. can withstand adding lots of extra veggies!. This stuffed pepper recipe fits all of these so well! Oh, and it also needs to make good leftovers. Yep, does that too.
This summer I have been going to the local farmer’s market more often and I’ve discovered some of the best, high-quality meats from one of the farms, Pastimes Farm and Bakery out of Lincoln, Missouri. If you’ve never thought about purchasing meat at your farmer’s market, I would encourage you to check it out. They often have grass-fed and pasture-raised meats at a competitive price. We have really been loving their Italian pork sausage, which is where I got the idea for the stuffed peppers. It is unbelievably flavorful and works perfectly in this recipe. We also love to use it for homemade pizza.
What to serve with stuffed peppers
Stuffed peppers can really be a meal in itself. You have your protein with the meat or a meat substitute, fat from the meat and olive oil, carbs from the veggies and rice, and lots of veggies of different colors. Here are a few ideas for side dishes:
small side salad
roasted potatoes or sweet potatoes
fruit or fruit salad
There are a lot of different things you can do with this recipe. You can change out proteins, veggies, starch or just eat the filling on its own. Customize to your hearts desire, friends. Here are some ideas:
Use ground beef, turkey, chicken or pork in place of the sausage. You will want to add some additional seasonings for flavor.
I think lentils or black beans would be really good here as a substitute for the meat. Or even half meat and half beans.
You can really mix up the veggies for your taste preferences, sensitivities or what you have available and need to use from your fridge. I like veggies that will hold up well and still have a little crunch like the broccoli slaw and zucchini. Some ideas that would work are chopped or shredded carrots, celery, eggplant, diced tomatoes, and mushrooms.
You can use quinoa in place of rice. You could use all grains instead of cauliflower rice or all cauliflower rice instead of grains. Lots of options here.
If you eat dairy, you could mix in feta or goat cheese or top with shredded cheese.
There is always the option to eat the filling plain or in a wrap if you’re not a big fan of bell peppers. I serve the filling with a little additional rice for my son when we have this and he really likes it. It would also be really good over a baked sweet potato.
Italian Sausage and Veggie Stuffed Peppers
Gluten-free, dairy-free, option for grain-free
Makes: 4-6 servings
- 4 -6 bell peppers, any color (use fewer if serving some of the filling on its own)
- 2 tsp extra virgin olive oil
- 1 cup diced onion
- 1 cup chopped broccoli slaw
- ½-¾ cup chopped zucchini
- 1 ½ cup or 6-8oz riced cauliflower
- ½ - 1 cup cooked brown rice
- 1 cup chopped spinach
- 1# ground Italian sausage or meat of choice
- 1 cup marinara sauce
- 2 tsp Italian seasoning
- Preheat oven to 400 degrees.
- Heat olive oil in pan over medium heat.
- Saute onion in olive oil until soft.
- Add ground sausage to onions and cook, breaking up meat with a wooden spoon. Drain if needed.
- While meat is cooking, slice each pepper in half lengthwise and remove tops and cores.
- Add broccoli slaw, zucchini, riced cauliflower and rice to meat mixture. Cook another 5 minutes until tender.
- Add spinach and cook until just wilted.
- Stir in Italian seasoning and sauce.
- Spoon meat mixture into peppers. Can cover with foil to prevent the meat mixture from getting overcooked.
- Bake until peppers are tender, about 30 minutes.
I hope you enjoy this recipe as much as we do! If you try this recipe, please leave a comment! I love your feedback.
Muffins! Banana bread muffins that are gluten-free, made with almond flour, so perfectly moist and melt in your mouth! They are like little love muffins. I added a little candied pecan on top for some extra yum. I was originally working on a banana bread recipe (which you could totally do with this), but I love muffins and so here you have it.
Muffins are just so easy. You take one, break it in half, spread all the butter or peanut butter in the middle and you are set. Maybe grab one for breakfast on your way out the door or pack one in your lunch for a little sweet treat. Or, you eat them in one bite if you are like my husband.
I have been baking and cooking with almond flour for over a year now and I love all of the different things I can do with it. I have been looking for almond flour recipes and using it to create my own recipes because a lot of my clients can have almond flour. It is only 1 ingredient compared to a gluten-free 1:1 flour, which contains at least 5 ingredients. I have used it for cookies, muffins, breads, pizza crust and pot pie.
Almond flour is made of finely ground blanched almonds. It is lower in carbohydrates than wheat flour, coconut flour or other gluten-free flours and is a good option if you are grain-free. It is a good source of vitamin E, manganese, iron, magnesium, potassium and calcium.
These almond flour banana bread muffins are lightly sweet with, of course, the bananas as well as a little applesauce and maple syrup. I love the cinnamon flavor in them and I think you will too.
Almond Flour Banana Bread Muffins
Gluten-free, grain-free and lightly sweetened.
Makes: 12 muffins
- 1/2 cup pecans
- 3 eggs
- 3 ripe mashed bananas
- 1/8 cup natural applesauce
- 2 Tbsp pure maple syrup (1T for candied pecans and 1T for muffins)
- 1 tsp vanilla
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 2 ½ tsp cinnamon (1t for candied pecans and 1 1/2t for muffins)
- 1 tsp baking soda
- 1/2 tsp sea salt
- Preheat oven to 350 degrees.
- Line muffin tin with muffin liners.
- For candied pecans(optional): toast pecans in pan over medium heat for about 5 minutes, stirring to prevent burning. Add 1 Tbsp maple syrup and 1 tsp cinnamon and stir to mix. Remove from heat. When cool, chop into smaller pieces.
- Whisk eggs in medium bowl. Add mashed bananas, applesauce, the other Tbsp maple syrup and vanilla. Mix well.
- Mix dry ingredients in mixing bowl. Add wet ingredients and mix until incorporated.
- Fill muffin cups until almost full. Top with chopped candied pecans.
- Bake at 350 for 20 minutes or until toothpick comes out clean.
- Allow to cool before removing from muffin liners.
There are a few possible substitutions that would work in this recipe. If you don’t have coconut flour, you can leave it out. I’ve made it without but it will be a little more “mushy”. You could use honey in place of maple syrup. You could leave the applesauce out if apples bother you. Don’t like cinnamon? Leave it out. Maybe add walnuts or chocolate chips before baking? I always like to give you some options.
However you decide to make them, I hope you enjoy these muffins! As always, let me know what you think when you make them. What is your favorite gluten-free flour to use when baking?