Cut off the very tops of the peppers and remove the seeds.
Cut up the carrots and put them into a blender and blend.
Heat olive oil in a sauté pan on medium-high heat. Add the carrots and Italian sausage to the pan. Cook for 5 minutes and then add the zucchini. Do not cook the zucchini all the way because it will continue to cook in the oven.
Remove the skin from the baked sweet potato. Add the sweet potatoes to the pan and mix together with the other ingredients. Add salt and pepper to taste, (other seasonings optional—tarragon, oregano, etc.)
Fill the peppers with the mixture in the bowl and place the filled potatoes in the oven!
Notes
If you have leftover filling, save it for breakfast and add some cooked eggs on top!
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Food Category: 5 ingredients or less, Meat, Vegetables
Dietary Preference: Dairy Free, Gluten Free
