I love this dish so much, it’s a perfect gluten free dish incorporating healthy
vegetables for a scrumptious meal.
• 2 Red peppers
• 3 carrots
• 1/2 lb Italian sausage (no nitrates added)
• 1 Zuchinni (diced)
• 1 baked sweet potato
First, cut the tops off of the peppers and de-seed them ( like you are opening a
pumpkin and taking out the seeds). Cut up the carrots and put them into the blender.
Blend. Heat up a tablespoon of olive oil in a sauté pan on medium-high heat. Add the
carrots to the pan. Add 1/2 pound of Italian sausage to the pan. Cook for a few
minutes and then add the zucchini. In the mean-time, de-skin and dice the baked sweet
potato. Add the sweet potatoes into the pan and mash together with the other
ingredients. Add salt and pepper to your tasting, (other seasonings optional—tarragon,
oregano, etc.) *Note: do not cook zucchini all the way because it is going to cook in
the oven.* Next, fill the peppers with the pan mixture and place in oven! If you have
leftover mixture, save for breakfast and add some eggs on top!