Monday, December 26, 2011

SPINACH AND SAUSAGE STUFFED PEPPERS

For such a small item, these sure pack a delicious punch

Ingredients:
2 slices of bread, crumbled
¼ cup coconut milk
1 Tbs. flaxseed meal
2 Tbs. water
2 Tbs. nutritional yeast
2 Tbs. pine nuts
2 Tbs. red onion, chopped
1 lb. field roast Italian sausage, chopped into small bits
Pinch of salt and pepper
15 small red, yellow, orange peppers (these are about 2” long), hollowed out and seeds removed
¼ cup olive oil
14 oz. can tomato sauce
¼ cup No Chicken broth

Directions:
Mix flaxseed meal and water with water and let sit for 10 minutes. Mix bread crumbs, coconut milk, flaxseed mixture, nutritional yeast, pine nuts, onion, sausage, salt and pepper. Stuff mixture into the peppers. Heat oil in large flat-bottomed frying pan over medium high heat. Add peppers. Turn when skins start to burn, about 5 minutes on each side. Add tomato sauce and broth and let cook for an additional 5-10 minutes. Serve.

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