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Quick and Easy Anahiem Stuffed Peppers
 

Ingredients
  • 5 Links Chicken Sausage (such as Harris Teeter hot chicken sausage or Jennie O’ Hot Turkey Sausage)
  • 4 Anaheim peppers (or cubanelle peppers or banana peppers)
  • 1 cup chopped white onion
  • 4 large cloves of garlic, minced
  • 1 egg
  • ⅛ cup coconut flour
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 2 cups organic pasta sauce
  • Shredded Italian Cheese blend
  • 1 tablespoon coconut or grapeseed oil

Instructions
  1. Melt coconut oil in skillet and saute onions, garlic, and sprinkling of S&P and until soft.
  2. Remove from heat.
  3. Remove casing from sausage and, in a medium bowl, combine with sautéed onions and garlic, egg, coconut flour, ¼ tsp each black pepper and salt.
  4. Stir until combined.
  5. Cut tops off of peppers and remove ribs and seeds from the peppers, taking care not to rip or tear the pepper.
  6. Stuff peppers with sausage mixture. Stuff them as full as possible!
  7. Shape any excess meat into 2-inch meatballs (see note below).
  8. Grease square baking dish coconut oil or spray with cooking spray.
  9. Add ½ cup tomato sauce or spaghetti sauce.
  10. Add stuffed peppers then top with remaining pasta sauce.
  11. Top with shredded cheese.
  12. Bake covered at 375 degrees for 50 minutes, remove foil, then bake 10 minutes more.
  13. Note: If you made meatballs with extra meat, spray a separate cookie sheet with cooking spray and place the meatballs in pan. Bake covered in the oven, with the peppers and turn over way through. Remove foil for last 10 minutes.