Don’t you just love chain emails? You know the ones. They instruct you to share an email with 10 people if you are not ashamed of Jesus, or share an email with 10 friends and you will have good luck, but if you don’t share BEWARE!! I usually don’t participate in chain emails. I really think they are stupid, a waste of time, and downright annoying. That is, unless it is a recipe chain email. I am always looking for new recipes so the prospect of receiving ones that are tried and true was enticing, and I fell victim to the possibilities. I really wasn’t sure if anyone would participate, but I sent out emails to 20 of my closest peeps who were supposed to email 20 of their closest peeps who were supposed to email me recipes. Confused yet? I was surprised by the response and actually received several good recipes. This “Stuffed peppers” recipe was one of them. It came from a fitness trainer on our base in Italy. Funny thing is I didn’t even know her but had seen her picture around base advertising her services. She shares her Italian experiences on a blog that you can see here.
At the time, I was fasting from grains as I was praying through an issue, so this grain-free recipe came at the perfect time. Typical stuffed pepper recipes call for rice, but this recipe uses cauliflower “rice” instead, so out of curiosity decided to give it a try. Chopping the cauliflower very finely in a food processor gives it the consistency of rice. I actually think I now prefer using it in stuff peppers instead of rice. The cauliflower is light and doesn’t lead to bloating or the heavy feeling that can result from rice. I enjoyed this dish so much that I ate it for leftovers for about 3 days until it was gone.
This recipe calls for Chorizo which is a spicy Spanish pork sausage. If you don’t want to use sausage you could use lean ground beef or turkey instead.
I hope you enjoy it as much as I do!
source: Erin Work, http://www.mi-scusi-italia.blogspot.com/
- large bell peppers any color - 3 to 4
- small head of cauliflower - 1
- chorizo sausage - 1 pound
- small onion - 1
- olive oil - 1-2 Tbsp
- crushed tomatoes - 1 can 14.5 ounces
- salt and pepper to taste -
- cheese (optional) -
- sour cream (optional) -
- Preheat oven to 450.
- In a food processor, chop the cauliflower to a "rice" consistency (or chop the heck out of it using a knife and cutting board).
- Wash and cut the tops off the peppers, removing seeds and inner membranes.
- Heat a large skillet to medium-high heat, add 1-2 Tbsp olive oil, and begin to sauté the onions.
- Add chorizo to the skillet and stir until meat is browned.
- Add the cauliflower "rice" and crushed tomatoes to the skillet, cooking at an aggressive simmer for 10 minutes or until cauliflower is cooked.
- Add salt and pepper to taste.
- Place the hollowed bell peppers on a foil-lined baking sheet, and scoop chorizo mixture into the peppers.
- Bake for 30 minutes, sprinkling with cheese for the last 5 minutes if desired.
- Serve with cheese and sour cream.