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Grain-Free Stuffed Peppers

Servings 4

Ingredients

  • 4 bell peppers, halved, seeds removed
  • 4 slices provolone cheese
  • 1 Tbsp olive oil
  • 1 medium onion, diced small
  • 1/2 cup butternut squash, diced small
  • 4-6 cloves garlic, minced
  • 1 cup cherry tomatoes, quartered
  • 16 oz ground beef, cooked and drained
  • 4 oz crumbled breakfast sausage, cooked and drained
  • 8 oz cream cheese, softened
  • 2 scallions, chopped
  • 1 tsp salt
  • 2 tsps cumin
  • 1/2 tsp cayenne pepper, optional
  • 1/2 cup cheddar jack, shredded, optional

Instructions

  1. Place half a slice of provolone into each pepper half. Set peppers on a baking sheet lined with foil, sprayed with non-stick cooking spray, or parchment paper. Preheat oven to 400 degrees.

    2. Sautee onions, butternut squash, and cherry tomatoes in olive oil until soft. Add garlic and cook for an additional 2-3 minutes.

    3. Stir in cooked ground beef and cooked sausage, softened cream cheese, and remaining ingredients. When everything is evenly mixed, spoon mixture into the peppers - you may have some leftover. Top each pepper with a sprinkle of cheddar jack or any cheese you have on hand - this is more for appearance than flavor, so skip if you like.

    4. Bake peppers for 25-30 minutes. They're done when the peppers are soft enough to pierce easily with a fork.

    * I've used ground turkey in these before, and while still tasty, I've found that the results are decidedly better with beef.