Paleo Boudin Stuffed Bell Peppers

Ingredients

• 4 large Bell peppers
• about 450 g Boudin sausage, paleo-friendly
• 2 cups Cauliflower rice
• 1/2 medium Onion, chopped
• 1 stalk Celery, chopped
• 2 cloves Garlic, minced
• 1 tbsp Cajun seasoning
• 1 tbsp Olive oil
• 1/2 cup Chicken broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Prepare a baking dish by adding 1/4 cup of water to the bottom.
2. 2Cut the 4 large Bell peppers in half lengthwise. Use a spoon to carefully remove the seeds and white membranes from the inside of each pepper half.
3. 3Heat the 1 tablespoon of Olive oil in a large skillet over medium heat. Add the 1/2 medium Onion, chopped, and the 1 stalk Celery, chopped, to the hot skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Add the 2 cloves Garlic, minced, and the 1 tablespoon Cajun seasoning to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Remove the about 450 g Boudin sausage from its casings and crumble it into the skillet. Cook, breaking up the sausage with a spoon, until it is browned, about 5-7 minutes.
6. 6Stir in the 2 cups Cauliflower rice and the 1/2 cup Chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes, allowing it to thicken slightly.
7. 7Carefully spoon the boudin mixture evenly into the prepared 4 Bell pepper halves.
8. 8Place the stuffed Bell pepper halves into the prepared baking dish. Bake for 30-40 minutes, or until the bell peppers are tender when pierced with a fork.

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