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Stuffed Peppers

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Ingredients
  

  • 2-3 tbsp olive oil ghee or butter
  • 1 lb Italian sausage casings removed (from pastured pig if possible)
  • 1 zucchini diced
  • 1 carton of mushrooms diced (about 8 oz)
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • sea salt and pepper
  • 1 or 2 tsp paprika
  • 1/2 cup grated parmesan divided
  • 3 cups cooked rice I used brown rice that I had soaked overnight
  • 1/2 cup fresh breadcrumbs I make my own with stale sprouted wheat bread
  • 5 large bell peppers any color halved lengthwise with seeds and ribs removed.

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large skillet, heat 1 tbsp of oil/ghee over medium high heat. Add sausage and cook, breaking up meat with a spoon until browned, about 5 minutes.
  • With a slotted spoon, transfer sausage to a bowl.
  • Keep sausage fat in the skillet (unless it is excessive. If you use pastured pork, it won't be excessive). Add 1 tbsp oil/ghee if necessary.
  • Sautee zucchini, mushrooms, onions, garlic and paprika until tender, about 8 minutes.
  • Add veggie mixture to the bowl of sausage.
  • Add about 1/4 cup parmesan and the rice. If it is dry, you could add about a tbsp of oil or ghee. Stir to combine and season with sea salt and pepper.
  • In a small bowl combine bread crumbs, 1/4 cup parmesan and 1 tbsp oil or ghee.
  • Grease a baking sheet or dish with oil/ghee (I use a 9x12 pan). Arrange bell peppers cut side up in pan.
  • Fill peppers with stuffing. (I really heap it in there!)
  • Top with bread crumb mixture.
  • Bake until bread crumbs are browned and peppers are tender, about 30 minutes. (Cover with foil toward the end if your bread crumbs are browning too quickly.)

Notes

Adapted from Simple Dinners