Chicken Sausage Stuffed Peppers

Chicken Sausage Stuffed Peppers

This blog post is perfect for anyone trying to cut out carbs from their diet, but still incorporate some really good for you veggie nutrition. This recipe comes from the merging of two things that I have been making for a really long time, chicken sausage and stuffed peppers. I chose a really flavorful pepper for this, an anaheim pepper, which is a sweet pepper similar in flavor to bell peppers. This is a great way to hit the spot for an italian food craving and is a real crowd pleaser so it would be great and easy to serve company.

In addition to making delicious stuffed peppers, this recipe also makes enough sausage to create patties for breakfast the next day all with only 1/2 lb. of ground chicken breast. Enjoy!

Chicken Sausage Stuffed Peppers

1/2 lb ground chicken breast

1 shallot, finely diced

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon ground sage

1/2 teaspoon ground fennel

2 large anaheim peppers  

1 can crushed tomatoes

1/2 teaspoon dried basil

1 garlic clove, grated

In a saucepan on low heat, stir together tomatoes, basil, and garlic cloves to warm through. Preheat oven to 350 degrees. In a large bowl, mix together chicken, shallot, salt, pepper, garlic powder, fennel, and sage until thoroughly combined. Cut of tops of peppers and clean out seeds and veins. Stuff peppers with sausage until completely full. Reserve the rest of the sausage for sausage patties or other use. In a small baking dish, spoon about 1/2 cup of warm tomato sauce. Place stuffed peppers on top of sauce. Pour remaining sauce over the peppers. Cover the baking dish with aluminum foil and bake for 25 minutes or until peppers are tender and sausage is completely cooked through. Serve with sauce spooned over the top, one pepper per serving.