Stuffed Peppers with Kale and Sausage {Gluten Free and Whole 30 Approved}
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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)
  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.
Recipe by Sassy Southern Yankee at