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Spicy Chicken Sausage and Pineapple Stuffed Peppers – paleo recipe
Stav Kogan

Spicy Chicken Sausage and Pineapple Stuffed Peppers

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bell peppers, any color
  • 2 cups (215 g) leftover Roasted Cauliflower Rice
  • 1 cup (175 g) chopped precooked spicy-sweet chicken sausage
  • 1/2 cup (80 g) chopped fresh or canned pineapple
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/4 cup chopped fresh cilantro

Method
 

  1. Chopped avocados, for serving
  2. 1 Cut the tops from the peppers and remove seeds and large, white membranes.
  3. Line a 6-quart (5. 7 liter) slow cooker with aluminum foil or parchment paper.
  4. 2 In a medium bowl, combine cauliflower rice, sausage, pineapple, spices, salt, and 2 tablespoons of the cilantro.
  5. 3 Spoon mixture into the peppers and place them in the slow cooker.
  6. 4 Cover and cook on low for 4 to 5 hours (or on high for 2 to 21/2 hours). Peppers should be tender, but not mushy, and the filling should be heated through.
  7. 5 Sprinkle with the remaining 2 tablespoons of chopped cilantro and serve with chopped avocados.

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