Confession…this may or may not be the first time I’ve ever made or eaten stuffed peppers!
So who knows if I really did this right? But I feel like I did! My husband and I nearly devoured them, so I think I’m in the clear ;) however, these aren’t your grandma’s cheesy, rice-filled stuffed peppers that most people are used to. While I am sure those are dang delicious, these are whole 30 stuffed peppers! Meaning no cheese, no rice, ZERO sugar, and completely clean ingredients and still down right tasty. That’s a win-win in my book.
I felt like it was time to do another Whole 30 recipe because a) it’s been a while and b) this time last year I was finishing my first whole 30 cycle. Ayo! 30 days of feeling absolutely amazing, in spite of the fact that most foods I LOVE were restricted. IT IS POSSIBLE! I still try to eat as many whole 30 meals as I can, but I don’t center my entire life around it. B-A-L-A-N-C-E!
makes 8 stuffed peppers
2 large cloves garlic, minced
1 large shallot , diced
1 lb ground mild Italian sausage
1 lb cauliflower, riced
10 oz diced tomatoes with green chilies, drained
1 lime, halved
salt & pepper
1 bunch cilantro, chopped
8 large bell peppers (I used red, it’s what I had on hand)
2 avocados, pits removed, diced
20-30 large raw shrimp, peeled & deveined
Trader Joe’s Chili Lime seasoning
1. In a LARGE skillet over medium heat, add EVOO. When pan is hot, add garlic & shallot, cook until translucent.
2. Add sausage and cook until meat is no longer pink.
3. Add riced cauliflower to pan with sausage, more EVOO, diced tomatoes with green chilies and about 1/4 cup chopped cilantro. Stir and cook for about 7-8 minutes. Add salt, pepper and juice from 1/2 of a lime. Preheat oven to 350 degrees.
4. Cut the tops off of bell peppers and remove all seeds – discard all that mess!
5. Using a large spoon or ladle, fill peppers with cauliflower/sausage mixture and put in a glass baking dish and bake for about 30 minutes until peppers are soft and the tops are lightly browned.
6. Pat shrimp dry with paper towel to make sure the seasoning will adhere. Coat shrimp with chili lime seasoning well on both sides.
7. In a skillet over medium/medium-high heat – add EVOO and then add shrimp when pan is hot. Cook shrimp 1-2 minutes or until no longer pink.
8. Top the peppers with shrimp, avocado and additional cilantro and garnish with lime on side.
I know some of you may not have access to Trader Joe’s, I get it. You should probably move within 2 miles of one like me ;) BUT I also love Mrs. Dash Fiesta Lime seasoning and you can find that stuff just about anywhere – use that! As always, feel free to sub out ingredients that you may not have on hand. Like maybe you have fresh tomatoes and a jalapeno? Skip the canned stuff and use that! I swear I just use whatever is in my pantry any given day. I really wish I had coconut milk to add to the rice mixture to make it a little creamy, but I didn’t. And I sure as heck didn’t run to the grocery store for that either! But if you have it, use it. If you don’t have it, substitute it. Have fun!