Mmmmm…. stuffed peppers. When the CSA gives you pepper abundance, I can’t think of a better use of one or three than as a little bowl for some meaty goodness. Yum.
Gluten-free, paleo, Whole30 (if you use compliant sausage)
Sausage, Chard & Sun-Dried Tomato Stuffed Peppers
1 lb. Italian sausage
1 bunch swiss chard
1 (14 ounce) can fire roasted diced tomatoes
2 cloves garlic, chopped
1/2 onion (about 1 c. chopped)
Sun-dried tomatoes (about 1/4 c. chopped)
3 bell peppers
Salt & pepper
2 tsp. dried basil
2 tsp. dried oregano
Preheat your oven to 450 F. Chop your onions and garlic.
In a large skillet, heat 1 Tbsp. coconut oil. Add the onion and garlic and cook until the onion is translucent.
Add the sausage, slipping them out of their skins, and cook, stirring and breaking up the links, until browned.
While the sausage is browning, slice the chard into ribbons and chop the sun-dried tomatoes. Halve your bell peppers lengthwise and pull out the seeds.
When the sausage is ready, add the chard, hit the mixture with a liberal pinch of salt and pepper, and add the basil and oregano. Cook, stirring frequently, until the chard is wilted.
Add the canned diced tomatoes and stir to combine. Let cook 3-4 minutes.
Add the sun-dried tomatoes and stir to combine. Taste for salt and add if needed. Sautee an additional 5 minutes.
Stuff the mixture into your pepper halves and bake 20 minutes or until the peppers are soft.
Serves 2 for dinner + 1 for lunch.