We took a classic combo of sausage and sauerkraut and stuffed them in bell peppers making them easy to divvy up amongst loved ones or easy to pack up in tomorrow’s lunch. Enjoy yours as is or with a dollop of your favorite mustard.
Prep Time: 5 minutes
Cooking Time: 35-40 minutes
3 tablespoons olive oil
3 grass-fed beef sausages, diced
2 cups shredded green cabbage
2 cup baby spinach, chopped
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
3 tablespoons sauerkraut
Preheat your oven to 400 degrees Fahrenheit.
Heat a cast-iron skillet to medium-high heat. When hot, add diced Polish sausage and if purchased fully-cooked, allow to sear until heated through, about 5 minutes, or, if using raw sausage, until fully cooked through, about 10 minutes.
While the sausage is searing, slice the bell pepper tops off and discard the seeds. Place standing up in a casserole dish.
Add olive oil to the cast-iron skillet, followed by the shredded cabbage and baby spinach. Season with sea salt, black pepper and garlic powder and sauté until the veggies are soft, about 2 minutes.
Remove from the heat and stir in sauerkraut.
With a slotted spoon, scoop sausage and veggie mixture into each hollowed bell pepper.
Bake uncovered in the oven for 30 minutes.
Remove from the oven and serve, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 8