I’m finally back after an unexpectedly long time. Between moving, getting engaged and wedding planning, finishing school and our laptop dying I have been away for far longer than anticipated and I apologize. Today I am bringing to you a super simple recipe packed with flavor, while being relatively healthy. I saw a recipe for sausage peppers and expanded on it for my own creation, sausage dip peppers.
Ingredients
* 1 lb turkey breakfast sausage
* 8 oz of Neufchâtel cheese or other low fat cream cheese
* 8 ounces of riced cauliflower
* 1 can diced green tomatoes with chilies
* 4 bell peppers
* 2 tsp black pepper
* 1 tsp garlic salt
* 1 tsp cayenne pepper
* 2 tsp paprika
* 1 tsp crushed red pepper flakes
* 1/4 cup shredded cheddar cheese
Brown sausage and drain, add sausage back to pan and melt in cream cheese. Drain tomatoes and mix into sausage mixture with all spices. Simmer on low 10-15 minutes and preheat oven to 350. Core peppers and fill with sausage mixture, topping with shredded cheese. Bake for 30-40 minutes until peppers are soft. Serve hot with a fresh garden salad.
These were super simple for an easy weeknight dinner, and can be altered to taste. If you don’t care for heat simply omit the cayenne and half of the red pepper flakes. I hope you enjoye these as much as we did!