Farro and Sausage Stuffed Peppers

Farro and Sausage Stuffed Peppers

Cauliflower rice is trending in the Paleo world, and for good reason. It’s lower in calories and carbs but resembles white rice, acting as a good substitute for whole grains in many dishes. I’d whip up a big batch of the stuffing mixture — using a whole head of cauliflower — and eat it all week long in addition to these peppers!

2 servings
1 head of cauliflower
2 bell peppers
2 tsp. olive oil
¼ yellow onion, chopped
1 clove of garlic, minced
½ jalapeno pepper, minced
1 chicken sausage, quartered and sliced
1 tsp. rosemary
Pinch of salt & pepper
1 cup farro
½ cup frozen peas
¼ cup crumbled feta

1) Make the cauliflower “rice” with the head of cauliflower. First, cut the head of cauliflower in half and cut out the stem. Divide each half into thirds or fourths so that the large pieces fit in the food processor. Pulse several times so the cauliflower resembles grains the size of rice or a little bigger. Do not over pulse, as it will quickly turn to mush when cooking. 1 small cauliflower yields about 3 cups of “rice.”

2) Preheat oven to 400. Line a small baking dish with parchment paper or aluminum foil.

3) Wash the peppers, cut in half lengthwise, and remove the stems, seeds and white pith. Set on the baking dish.

4) Heat olive oil in a medium size frying pan over medium high heat. Add the onion and saute for 2-3 minutes. Add the garlic, jalapeno, sausage, rosemary, salt and pepper. Cook for 2-3 minutes, or until the garlic is fragrant and the sausage is beginning to brown.

5) Add one cup of the cauliflower rice, farro, and peas. Mix and saute for a few more minutes, or until the peas are thawed. Add the feta and optional nutritional yeast.

6) Stuff each half of the bell pepper with the mixture — it’s okay if it overflows — and save any leftovers that don’t fit. Cover the baking sheet with another piece of foil and bake for 35-40 minutes.

7) Serve stuffed peppers (and the remaining stuffing) topped with a few scoops of salsa.

Leftover cauliflower “rice” will last in the fridge for up to a week and can be used in place of any whole grain.


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