Pork, Caulirice, and Feta Stuffed Red Peppers

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I consider myself a celebratory person. The proof is in the pudding:

  • It's Derby Day and we don't live anywhere near the Derby, nor are we watching it? We're making Mint Juleps!
  • It's your birthday and you're over 30 and thus not a child anymore? Screw it, I'm putting up streamers.
  • We're eating lunch on a Monday? We're getting Mimosas!

For some reason, stuffed peppers feel celebratory to me. Maybe it's just the effort required to prepare them - you know that someone put time and thought into your meal. There is something special about a meal that takes just a smidge longer, something that can't be prepared in 5 minutes and thrown in the oven. Something that takes deliberate cuts, intentional ricing, and lots of love.

So maybe the proof isn't in the pudding. Maybe it's in the stuffed peppers.

It was a total stroke of luck that these babies were ready to be popped in the oven on Cinco de Mayo.

A week ago, I prepped these - cooked the sausage, riced the cauliflower, stirred in the feta, and prepped and stuffed the peppers. But then dinner plans came up, so despite being thrilled about my new creation, I popped it in its dish and placed it in the freezer.

Which ended up being the best way it could have happened. 

Because Cinco came around and I had totally forgotten. I was texting my husband saying we had to at least have some margs, and then I realized: I have stuffed peppers. That counts, right?

I have long been a proponent of being prepared. Prepping meals on a Sunday before a busy week. Having some bacon in the freezer (read: ALWAYS <--that should have been on my life lessons...).

And these as a freezer meal did not disappoint. So God knows they would be fabulous fresh.

Sausage, Caulirice, and Feta Stuffed Red Peppers

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4

  • 1 1/2 pounds of ground sausage (You can use any kind here. If you can handle it, opt for something with a bit of kick! I used a combo of ground italian pork sausage and ground breakfast pork sausage.)
  • 4 red peppers
  • 1/2 cauliflower head (you can also purchase cauliflower florets, you will need about 2-3 cups of those)
  • 1/2 cup feta
  • Shredded cheese (for topping)
  • Cilantro (for topping)
  • 1/2 avocado (for topping)
  • Tomatillo salsa (for topping - I used Herdez)


  1. Preheat oven to 375.
  2. Brown sausage in a pan. You will want to cook it all the way through.
  3. While sausage is cooking, cut the tops off of red peppers and remove the seeds. Place them upright in a pan that is small enough to contain them without them tipping over.
  4. Use a cheese grater to "rice" the cauliflower. Simply run it over the grater like cheese, and it will produce small rice-like flakes.
  5. When the sausage is almost finished cooking (about 15 minutes), add cauliflower and feta to the pan and toss/stir until well combined.
  6. Remove from heat. Use a spatula or large spoon to transfer into the red peppers, distributing evenly. Top with shredded cheese.
  7. Bake for 25 minutes.
  8. Top with cilantro, avocado, and salsa.

1 comment:

  1. What did you use for oven temp and cook time when they were frozen?


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