I am NOT a recipe developer. I’ve been cooking for over 20 years, and much of what I do is alter a written recipe according to my tastes and what I have on hand. And then try to write it down for you after the fact! If I’m not baking or making cocktails, I don’t measure much!

INGREDIENTS serves 6 or 2-3 with ample lunch leftovers!

3 large sweet or green bell peppers
1 tbsp. good cooking fat (avocado oil, coconut oil, grass-fed butter, lard or beef tallow)
1/2 lb. Italian sausage out of casings and crumbled or….to make this dish vegan, see note below!!
1 onion, diced
2 cloves garlic, minced
1 cup riced cauliflower – lots of stores now have this frozen, if not grind a fresh head up in a food processor and freeze it yourself! You could also use 1 cup of steamed rice or quinoa here if you wanted that nutritional profile/taste
8 oz. mushrooms (or zucchini!), roughly chopped
2 cups greens, roughly chopped — spinach, Swiss chard, broccoli rabe (that’s what I used because I had some frozen!)
1 cup chopped fresh or canned tomatoes, drained
1 tbsp tomato paste
About 1 tbsp of Italian seasoning of your choice — could use a combination of any of thyme, oregano, sage, basil or an Italian Seasoning blend

PROCESS

Preheat oven to 375. Half peppers and take out seeds, leaving stem end in tact. I use a knife to cut the inner top part of the pepper as close to the stem as I can.  Drizzle lightly inside and out with olive oil, salt and pepper.  Roast the peppers, cut side down in an 8 or 9 in square pan for 15 minutes.

While peppers are roasting, heat 1 tbsp. oil in large skillet and saute the italian sausage, breaking it up as you go, until meat is no longer pink.  Drain and set aside.  Add chopped onion, sautee until tender, then add garlic and the remaining ingredients, salt and pepper to taste, and sautee until liquid is mostly gone. When adding the dried herbs, rub them briskly in your palms to release more flavor. Add Italian sausage and mix well to combine, checking for salt and pepper.

Divide mixture into roasted peppers. Roast again until heated through another 10-15 minutes.

To make these vegan, you could simple omit the sausage and up the other ingredients (use zucchini and mushrooms), but what is really nice is to use 1 cup finely chopped or coarsely ground walnuts (soaked for 8 hours even better!) in place of the sausage. Just simply start the cooking by sauteeing the onions and add the walnuts with all of the other ingredients.

I’d love to know what you think!

May your days be truly delicious and satisfying!

Laura