Stuffed Peppers with Kale and Sausage {Gluten Free and Whole 30 Approved}

One of the things I’ve missed most doing the Whole 30 is my rice.  Being gluten free I never really eat bread or pasta of the gluten free variety because in most cases it’s just not the same as it’s gluten filled relative.  Rice on the other hand I miss, and with fall in the air my need for comfort food is kicking in.  So… I’m happy to say that these Stuffed Peppers with Kale and Sausage hit the spot and are naturally gluten free, Whole 30 Compliant and Low Carb plus they have my favorite superfood Kale!

Stuffed Peppers with Kale and Sausage Sassy Southern Yankee

 

This recipe for Stuffed Peppers with Kate and Sausage is quick and easy to make plus you can make them then freeze half to save you time another week.  I’m all about two for one meals especially on those busy weeknights where I just don’t have time to cook.

Ingredients:

1 Lb Ground Pork

1 Teaspoon Fennel

1 Teaspoon Garlic Powder

1 Teaspoon Salt

1 Teaspoon Fresh Cracked Black Pepper

1/2 Teaspoon Chili Flakes

4 Cups Organic Kale

1 Jar Marinara Sauce (I use Kirkland brand because it’s Whole 30 Compliant)

3 Red Skin Potatoes, partially cooked and diced

6 Peppers (I used the multi colored pack)

To get things started wash the potatoes and microwave for 3 minuets just begin the cooking process; then set aside for later.

In a large pot or dutch oven add the ground pork, fennel, garlic powder, salt, pepper, and chili flakes.  Cook over medium heat and use your metal spatula to break up the meat into fine pieces.  If you have time in advance you can mix the meat and spices ahead of time for a more robust flavor allowing them to sit together in the fridge for 30 min to 24 hours helps “wake up” the spices.

Once the meat is cooked through and browned add the kale and sauté until bright green and starting to wilt.  Next add the jar of Marinara sauce and the diced potatoes; heat until warmed through.

While the sauce and kale is heating up wash and dry your peppers.  Using a sharp knife remove the tops of each of the peppers and scape the seeds and white pith out of the middle.

Stuffed Peppers with Kale and Sausage Gluten Free

Fill each pepper with about 1/2 to 1 cup of the mixture (depending on your pepper size).  Place the peppers into a large baking dish with sides.  Once all of your peppers are filled cover the pan with foil; then back at 375* for 30-45 minutes until the peppers are cooked to your desired softness.  I like mine a bit crispy, so I tend to cook them less time.

Depending on the size of your peppers you will have filling left over which can be frozen and used later or you can buy a few extra peppers to stuff and freeze for a quick and easy meal later in the month. ***Please note the parmesan cheese in the photo should be omitted to remain Whole 30 compliant. I used it to make the dish look pretty 🙂

Stuffed Peppers with Kale and Sausage {Gluten Free and Whole 30 Approved}
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Cook time: 
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Serves: 6
 
Ingredients
  • 1 Lb Ground Pork
  • 1 Teaspoon Fennel
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Fresh Cracked Black Pepper
  • ½ Teaspoon Chili Flakes
  • 4 Cups Organic Kale
  • 1 Jar Marinara Sauce (I use Kirkland brand because it's Whole 30 Compliant)
  • 3 Red Skin Potatoes, diced
  • 6 Peppers (I used the multi colored pack)
Instructions
  1. To get things started wash the potatoes and microwave for 3 minuets just begin the cooking process; then set aside for later.
  2. In a large pot or dutch oven add the ground pork, fennel, garlic powder, salt, pepper, and chili flakes. Cook over medium heat and use your metal spatula to break up the meat into fine pieces. If you have time in advance you can mix the meat and spices ahead of time for a more robust flavor allowing them to sit together in the fridge for 30 min to 24 hours helps "wake up" the spices.
  3. Once the meat is cooked through and browned add the kale and sauté until bright green and starting to wilt. Next add the jar of Marinara sauce and the diced potatoes; heat until warmed through.
  4. While the sauce and kale is heating up wash and dry your peppers. Using a sharp knife remove the tops of each of the peppers and scape the seeds and white pith out of the middle.
  5. Fill each pepper with about ½ to 1 cup of the mixture (depending on your pepper size). Place the peppers into a large baking dish with sides. Once all of your peppers are filled cover the pan with foil; then back at 375* for 30-45 minutes until the peppers are cooked to your desired softness. I like mine a bit crispy, so I tend to cook them less time.
  6. Depending on the size of your peppers you will have filling left over which can be frozen and used later or you can buy a few extra peppers to stuff and freeze for a quick and easy meal later in the month.

 

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