Cauli-Rice and Sausage Stuffed Peppers
Roasted Brussels Sprouts
Ingredients
- ½ (12-oz) pkg cauliflower florets
- ½ lb mild ground pork sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ (6-oz) can tomato paste
- 2 Tbsp almond flour
- 2 tsp Creole seasoning
- ¼ tsp salt
- 2 large bell peppers (any colors)
Instructions
- Preheat oven to 350°F. Pulse cauliflower in a food processor until rice-like consistency.
- Cook cauliflower, sausage, onion, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and crumbly. Transfer to a bowl; stir in tomato paste, flour, seasoning, and salt.
- Cut tops off bell peppers; discard seeds and membranes. Stuff cauliflower mixture into bell peppers. Place peppers in a small baking dish.
- Bake 30 minutes or until peppers are tender.
Side Dish Ingredients
- 1 lb Brussels sprouts, halved
- 1 Tbsp coconut oil, melted (or use avocado oil)
- 1 clove garlic, minced
- 1 tsp rubbed sage
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 350°F. Combine all ingredients on a greased rimmed baking sheet. Bake 18 to 20 minutes or until browned, stirring once.
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