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!

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