In case you’ve missed it in my other recipes, I’m allergic to tomatoes. I know, right. I’m constantly trying to figure out how to change my favorite recipes so I can eat them. My husband and I missed having stuffed peppers when we got these beautiful peppers from our garden so we had to come up with another recipe. My husband came up with the idea of using Cream of Mushroom instead of tomato sauce and I’ve fine-tuned it a bit more. This can also be a keto or low carb recipe.
I switch between using ground turkey and sweet Italian ground sausage. Both are great so it really just depends on what we’re in the mood for. I recently tried switching out rice for cauliflower rice. The cauliflower rice kind of melted into the sauce and you couldn’t taste it. My son never knew there was a change. It’s perfect for making this recipe keto or low carb. You can use green peppers, but I prefer the red, yellow, and orange ones. I find them to be sweeter. Last change. Sometimes I use the miniature peppers. They’re perfect when we’re in the mood to snack or need finger food for a party.They are perfect for those busy nights when everyone is running in different directions and eating at different times.
Both sizes freezes beautifully making them perfect for leftovers. By the way, my obnoxiously picky son loves these peppers!
I encourage you to play around with this recipe and make it your own. Snap a picture and share on my Facebook group. I can’t wait to see what you come up with.
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Stuffed peppers that don't use tomato sauce
- 5 - 6 ea Bell Peppers any color
- 1 lb Ground Pork Sausage or Ground Turkey
- 1 can Cream of Mushroom Soup
- 1 cup Rice or bag of frozen Cauliflower rice
- 2 cups Cheese
Preheat oven to 350. Brown ground pork sausage or ground turkey until thoroughly cooked.
Cook Rice or cauliflower rice.
Prep your peppers. Wash, cut off top, and remove the core and seeds.
Combine rice, sausage, soup, and 3/4 of the cheese.
Stuff peppers until almost full and stand them in a pan. I have an 8 x 8 pan that's perfect in size. Add the rest of the cheese on the tops.
Bake for 20 minutes or until heated through.