These Chicken Sausage Stuffed Bell Peppers are Whole30 compliant are super easy to make!

These Chicken Sausage Stuffed Bell Peppers are Whole30 compliant are super easy to make!

I live for an easy weeknight meal.  Having a kid changes the freakin game when it comes to meal time!! It is actually crazy how a baby can go from super chill and playing to OMG IM SO STARVING GAHHHHH – in like 30 seconds.  And the time she ends up getting hungry is around 5 PM which was not our usual mealtime, pre-baby.  We are learning the delicate balance of when to start cooking as our main goal is to eat with Ruthie so she learns good eating habits from us.  Although it can be tricky so some days she gets leftovers at 4:45 and we eat after she goes to bed!  Bottom line is, we are making it work however we can, and quick & healthy dinners are a lifesaver.  These Chicken Sausage Stuffed Bell Peppers are whole30 compliant if you use a whole30 marinara sauce + chicken sausage, which luckily is super easy to find these days!  I add in cauliflower rice, mushrooms, onions and garlic to fill up the peppers too and voila, a delicious dinner in no time.  I love that these are super delicious when you make them ahead and reheat them and they also happen to be a good freezer meal too.   So what are you waiting for? Go make these meow!

These Chicken Sausage Stuffed Bell Peppers are Whole30 compliant are super easy to make!

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These Chicken Sausage Stuffed Bell Peppers are Whole30 compliant are super easy to make!

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Chicken Sausage Stuffed Bell Peppers {Whole30}

  • Author: Kelsey
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Ingredients

  • 1 tablespoon oil
  • ½ onion, chopped
  • 1 teaspoon minced garlic
  • 3 italian chicken sausages, chopped
  • 4 cups cauliflower rice
  • 1 cups chopped mushrooms
  • 1 ½ cups marinara
  • 6 bell peppers

Instructions

  • Preheat oven to 375 degrees. Place a large skillet over medium heat and add oil to the pan.  Then add in onion and garlic and cook, stirring occasionally for 2 minutes. Add in chopped chicken sausage, cauliflower rice and mushrooms.  
  • Cook, stirring occasionally for 4-6 minutes or until cauliflower rice is tender. Add in marinara sauce and toss to coat.  Season with salt and pepper to taste.
  • Remove the tops and seeds from the bell peppers and place them in a 13 x 9 pan.  Scoop the stuffing mixture into each bell pepper, filling each one.
  • Spoon a little extra marinara on top of each one if desired. Bake for 35-40 minutes or until bell peppers are tender.

 

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