Paleo Sausage Alfredo Mini Pepper Bake

Paleo Sausage Alfredo Mini Pepper Bake

Somehow 4 brown bags of sweet mini peppers ended up in my basket this week at the Farmer’s Market. What can I say – I am a sucker for colorful and cute things.

 

I had so many grand ideas about what I could do with all my little pepper babies. But out of everything I made with these little peppers, our favorite dish using them actually ended up being a “throw-together all our leftovers” kind of dinner.

 

We were pleasantly surprised how good and filling this was (and easy!).  I made it again the next day and it was requested for next week, too. I have a feeling it’s going to become a regular in our house 🙂

 

 

When I first made this, I used leftover alfredo sauce from my Paleo Chicken Alfredo Recipe. If you haven’t tried that recipe yet, you’ve got to try it! The recipe down below will make more alfredo sauce than you will need for this dish, but trust me – that’s a good thing. The alfredo sauce is awesome leftover and is excellent on chicken, shrimp, fish, steak and eggs. 

 

(I am having technical difficulties with my printable recipe card. I am working to get it back as soon as possible!) 

Paleo Sausage Alfredo Mini Pepper Bake

Serves 4

INGREDIENTS:

20-25 mini sweet peppers, cut in half lengthwise and seeded

1 pound of sausage

½ onion, chopped

 

For the Alfredo Sauce:

1 head of cauliflower, cut into florets

4 cups chicken stock

8 cloves of garlic

¼ cup of butter or ghee (you can use olive oil for dairy free)

sea salt and white pepper, to taste

optional: ½ cup Romano or Parmesan cheese (omit for dairy free)

 

DIRECTIONS:

Preheat oven to 375 degress F.

In a skillet over medium heat, cook the onion and sausage until onion is soft and sausage has browned.

Place the mini peppers, cut side up in a 13×9 dish or large raised edge baking pan.

Pour the sausage/onion mixture over the top of the peppers. Bake for 25 minutes or until peppers are done to your liking.

Top with 1 cup of alfredo sauce.

Enjoy!

Alfredo Sauce Directions:

Place the cauliflower florets and chicken stock in a large pot. Bring to boil.

Meanwhile, put the butter in a skillet over medium low heat and let melt.

Once melted, add the garlic cloves to the skillet and cook for 2 minutes or until softened and fragrant. Set aside.

Once the cauliflower is tender, transfer the cauliflower and 1 ½ cups of the chicken stock to a food processor or blender. Add the garlic/butter, cheese and salt/pepper and blend or process until very smooth and creamy.

 Notes: You will have alfredo sauce leftover. It is great on chicken, beef, seafood and eggs!