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Sweet and Spicy Sausage Stuffed Peppers

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Sweet and Spicy Sausage Stuffed Peppers

Once A Month Meals
The Cook
5 Servings
12 Ingredients
5 Comments
5 Servings
12 Ingredients
5 Comments

Ingredients

Containers

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Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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Nutrition Facts

Categories

wwfreestyle3-4, big-8-allergen-free, shellfish-free, fish-free, soy-free, traditional, paleo, gluten-free, dairy-free, gluten-free-dairy-free, diet, fall, winter, spring, summer, egg-free, nut-free, whole30, low-carb

Categories

wwfreestyle3-4, big-8-allergen-free, shellfish-free, fish-free, soy-free, traditional, paleo, gluten-free, dairy-free, gluten-free-dairy-free, diet, fall, winter, spring, summer, egg-free, nut-free, whole30, low-carb

5 Comments

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  1. Hi there, is there any info about the type of sausage to be used here? I checked the authors website but couldn’t find this recipe there. Thank you!

    Reply

    1. I think you could use any kind you prefer. For our recipe, we just used mild ground sausage found in the meat section of the store. BUt if you prefer a spicier sausage, you could use spicy, Italian or even Chorizo.

      Reply

  2. My poblano peppers were too flat to stuff, so I cut them into long strips and layered the ingredients as a casserole. It was so delicious!

    Reply