INGREDIENTS:

  • 3 peeled carrots
  • 1 Cup Crushed Tomatoes (canned)
  • 1 Zucchini - Diced
  • 1 Small Cooked Sweet potato - diced
  • 2 Peppers (any color you like)
  • 1/2 pound Italian sausage or grass-fed ground beef
  • *serve with additional toppings like hot sauce, some cut up avocado, a sprinkle of shredded cheese, or a dollop of plain greek yogurt.

INSTRUCTIONS:

Cut up carrots and place in small blender or food processor. Pulse until carrots are about the size of cooked rice. Put Italian sausage in large pan over med/high heat. Break apart sausage as it cooks. Cook for 5 min. and add carrots and zucchini and cook another 5 min - 10 minutes until veggies are soft.  Add cooked sweet potato and crushed tomatoes and stir.

Cut top of peppers off and remove seeds. Place carrot mixture inside each pepper. Put into a small baking pan and place in preheated 325° oven for 30 min. or until pepper is soft.

Use any extra carrot mixture for breakfast the next day. Warm it and add a cooked egg on top of it. It's tasty and will keep you full for a while!

Makes 2 stuffed peppers

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