Paleo Stuffed Peppers Recipe + Exciting News!

Hello HEALers!

I hope everyone enjoyed their long weekend, for those that had it!  I spent mine in the city BBQing on my rooftop, celebrating a friend’s engagement, and now, as I write this, working at a coffee shop in Kensington Market.  Life is good!

This past week was certainly an exciting one! I want to share with you the cooking website that I am contributing to:!  I am their Gluten Free Guru, so share any gluten free recipes I have with them, along with tips and tricks for making gluten free EASY! is a community-based, unique, free-to-use cooking and recipe-sharing website across the United States and Canada that is based on recipes submitted by various food bloggers.  There are over 24,000 recipes up on their site, so I highly recommend you check them out!

Given the foodie theme of this post, I thought I’d post what I think is a real ‘foodie’ recipe made healthy – Stuffed Peppers!

I LOVE This Recipe Because It Is:

  • Gluten free
  • Paleo (I used cauliflower rice instead of real rice)
  • Organic (I used Blue Goose Pure Foods as their sausages are organic and gluten free)
  • High protein
  • Dairy free (if you don’t add goat’s cheese)
  • Delicious!!

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

65 mins




  • 6 bell peppers - if small 7
  • 4 Italian sausages (I used Blue Goose Sweet Italian Chicken ones)
  • ½ head of cauliflower
  • 1 cooking onion, diced
  • 6 large cloves garlic, minced
  • 1 small can (8 oz) of tomato paste
  • 1 TBSP Italian seasoning
  • ½ tsp cayenne (more if you like it HOT)
  • 1 TBSP coconut oil
  • ¼ cup diced of any fresh herbs you have (I used basil)
  • 1 small package goat’s cheese (optional)
  • Sprinkling of sea salt


  1. Heat coconut oil in pan over low-med heat
  2. Preheat oven to 375F
  3. Cook sausages until fully cooked (not pink inside)
  4. In food processor, blend cauliflower until rice consistency
  5. Place cauliflower in bowl and mix in diced onion, garlic, tomato paste, Italian seasoning, cayenne, fresh herbs and goat’s cheese (if using it).
  6. Once sausages are cooked, mince them in food processor (I pulsed 3-4 times and they were nicely chopped) and then add to bowl of cauliflower and other ingredients
  7. Wash peppers and cut off the top, saving them
  8. Stuff peppers with mixture and place tops back on (It’s not 100% necessary to cover them)
  9. Bake at 375 for 45 minutes

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