Happy Monday, my friends! I am just finishing up my first Whole30, and I know some people who are getting ready to start one for July, so it seems like the perfect time to share more Whole30 compliant recipes!
So last week I shared a really simple and delicious red sauce– seriously, I make that at least one a week and use it for all kinds of things! Today I’m sharing how I use it in Grilled Stuffed Peppers. For anyone who is not trying to be Whole30 compliant, please feel free to use sausage from the grocery- it’s delicious and you can skip the seasoning process. For anyone that is really sticking to the letter of Whole30 and wants to avoid super-processed meat, you can follow the directions below.
These Grilled Stuffed Peppers are perfect for an easy dinner, particularly if you’ve already made the sauce. They’re also good when you have helpers in the kitchen for stuffing, and since the sausage is cooked when you put it in the peppers, you don’t have to worry about anyone handling raw meat. Plus, they’re made with tiny peppers, and everything in miniature is delicious! Seriously, though, the tiny peppers help to balance the meat and veggies, so this dish is an all-around healthy one. I hope you enjoy!
Grilled Stuffed Peppers
- 1 pound ground pork (or sausage, but skip the seasonings if so!)
- ¼ sweet yellow onion
- 2 cloves garlic
- 1 tbsp dried sage
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp fennel
- ½ tsp dried oregano
- 2 tsp red pepper flakes (adjust to taste!)
- A bag of mini bell peppers
- 1 batch of red sauce
- ½ cup parmasean cheese (optional, not Whole30)
Prep: Chop the onion and garlic pretty finely. Rinse the peppers, remove the tops and scrape out any seeds. We’ll also blanch the peppers at this step, so they soften. To do that, just bring a pot of water to boil and drop the peppers in a few at a time for 2 minutes each. Remove the peppers, drain, and let cool.
Sausage: In a good sized mixing bowl, knead together the pork, onion, garlic and all seasonings. Wash your hands, then heat a skillet to medium high and cook until just barely browned- don’t overcook the meat here. Salt to taste (I like about two healthy pinches of kosher salt), then add ½-1 cup of sauce to the meat; this will help it stick together.
Assemble peppers: once things are cool enough to handle, stuff the peppers with the meat and sauce mixture- you want them stuffed firmly, so everything stays in, but not so much that they split. It may take a few peppers to find the balance, but don’t worry about it- once everything is covered in sauce they’ll be awesome!
Finish: when all the peppers are stuffed to can start grilling. I make these on a grill pan when I’m cooking inside, or on the veggie section of my grill outside (it has smaller holes). Heat either cooking vessel to medium high and sear the peppers on all sides, until they gain some color. Everything is cooked at this point, so you’re really just heating things through and finishing the peppers. Serve with extra sauce and some more cheese, if that’s something you’re eating. Enjoy!