Created by our Chef, Phillip Schaaf
These sausage stuffed peppers are quick, easy, and keto-friendly. With mere minutes of active prep time and about thirty minutes in the oven, you can have this delicious dish on the dinner table in less than an hour.
Using riced cauliflower instead of white or brown rice cuts the carbohydrates down. The pork sausage is flavorful enough on its own, and adding a bit of onion and queso fresco or cotija at the end sends the flavor over the top. Poblano peppers do have a bit of heat, so if you prefer a less spicy version, easily sub in bell peppers instead. The technique will essentially be the same.
In this recipe, we will be using Grass Roots’ Beef and Pork Ground Blend, a combination of two of their best products for a flavor-packed ground blend. Made up of 50% ground beef and 50% ground pork, this is the perfect option for those looking to spice up your recipe game. The additional fat from the ground pork adds moisture and flavor as you've never experienced!
The Grass Roots Way
All of Grass Roots’ animals are 100% pasture-raised. At Grass Roots, we refer to our pork as “forested” or “pastured.” Our pigs live their entire lives outdoors and spend most of their time in the wooded parts of our farms. This practice—keeping animals in their natural habitat—allows our pigs to thrive.
There’s a reason you may not have heard the term “forested pork” before finding Grass Roots. The majority of pork available in grocery stores—in fact, roughly 97% of all pork raised in the U.S—comes from pigs that have spent their entire lives indoors. Many people call these operations “confinement lots” because they are warehouse-like spaces crammed full of animals who never move freely, breathe fresh air, experience sunlight, or step on soft, clean earth. None of this is true at Grass Roots farms.
Grass Roots cattle are raised on pasture where they enjoy fresh air, sunlight, and room to roam. This leads to healthy and happy animals that have high levels of important nutrients - which is better for those consuming it. This kind of beef also has more antioxidants like Vitamin E and Vitamin K2 which is vital for getting calcium into your bones.
What You'll Need
3 Poblano peppers, halved lengthwise, with stem, core and membrane removed
1 lb Grass Roots Beef and Pork Ground Blend
1 head cauliflower, “riced”
½ yellow onion diced
3 cloves garlic, minced
Fresh cilantro, chopped
Cotija cheese or queso fresco
Crema or avocado(optional)
Start by preheating the oven to 350. Prep the peppers and place them in a lightly greased baking dish. Bake in the oven for about 12 minutes, just until they start to “wilt.”
While the peppers are parbaking, process the cauliflower into rice grain-sized pieces. This can be done very quickly using a grating attachment on a food processor, or a box grater. It can also be done by hand with a little bit of patience and a steady hand. Set the cauliflower aside.
Preheat a skillet on medium-high heat and crumble the sausage into the pan. Cook until well browned and the fat is almost completely rendered. Remove the sausage crumbled from the pan and place in a mixing bowl lined with paper towels. Add the onion to the pan and cook until translucent. Add the garlic to the pan and cook for another minute, then add the riced cauliflower and cook until just tender and fragrant.
Remove the paper towel from the mixing bowl and then add the onion and cauliflower mix to the sausage and stir to thoroughly combine. By now you have pulled the poblanos from the oven. Let everything cool down just a bit before you stuff the peppers.
When stuffing the peppers, make sure to pack the stuffing in pretty well all the way to the top. Once all of the pepper halves are ready to go, top them with a bit of the queso fresco or cotija and place back in the oven for another 15 minutes.
Remove from the oven after the peppers appear to be cooked through and fork-tender. Serve immediately with the chopped cilantro and the crema.