Paleo Sausage Alfredo Mini Pepper Bake
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves 4
INGREDIENTS:
20-25 mini sweet peppers, cut in half lengthwise and seeded
1 pound of sausage
½ onion, chopped
For the Alfredo Sauce:
1 head of cauliflower, cut into florets
4 cups chicken stock
8 cloves of garlic
¼ cup of butter or ghee (you can use olive oil for dairy free)
sea salt and white pepper, to taste
optional: ½ cup Romano or Parmesan cheese (omit for dairy free)
DIRECTIONS:
Preheat oven to 375 degress F.
In a skillet over medium heat, cook the onion and sausage until onion is soft and sausage has browned.
Place the mini peppers, cut side up in a 13 x 9 dish or large raised edge baking pan.
Pour the sausage/onion mixture over the top of the peppers. Bake for 25 minutes or until peppers are done to your liking.
Top with 1 cup of alfredo sauce.
Enjoy!
Alfredo Sauce Directions:
Place the cauliflower florets and chicken stock in a large pot. Bring to boil.
Meanwhile, put the butter in a skillet over medium low heat and let melt.
Once melted, add the garlic cloves to the skillet and cook for 2 minutes or until softened and fragrant. Set aside.
Once the cauliflower is tender, transfer the cauliflower and 1 ½ cups of the chicken stock to a food processor or blender. Add the garlic/butter, cheese and salt/pepper and blend or process until very smooth and creamy.
From primallyinspired.com