05 Feb Super PepperBowls
I quickly learned this weekend is the super bowl when I decided to run a Shake Yo’ Sugar Habit challenge at my local gym. One participant sheepishly asked which alcohol would be best to consume, if, hypothetically speaking, one was to consider breaking their challenge for the sake of Super Bowl libations. (The answer, by the way, is tequila with a meager 60 calories per 1.5 oz) Another guy asked if using a pasta maker to make homemade pasta would be acceptable for Super Bowl Sunday… (Um, unfortunately, no).
The best part was the I had planned this whole thing ensuring it would end before Valentine’s Day. Gotta love my female brain- totally didn’t even think of Super Bowl!!! Derrrr…
While I think any amount of time and dedication spent sticking to healthy habits is totally awesome and worthy of praise, I also know for many people Super Bowl is sort of just a big party with unhealthy food choices… an easy excuse to fall off the bandwagon quite needlessly.
So, these peppers are in honor of my fellow fitness fanatics who are trying to make healthy choices — which can be served on top of a bed of rice, so if you’re splurging on Super Bowl Sunday then you can help yourself to some carbs to soak up that beer and tequila!
- 6 red/yellow peppers, slice the tops off & remove the seeds. Save the tops.
- ½ cup parmesan cheese, grated
- 1 cauliflower, grated or riced in a food processor
- 2 eggs
- ¼ cup fresh parsley
- salt & pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Tablespoon dried basil
- 4 spicy Italian sausages (turkey/pork/beef)
- In a large bowl, combine cheese, cauliflower, parsley and spices. Add eggs and mix.
- Remove the casings from the sausages and mix well with the cauliflower.
- Stuff each pepper, top peppers with their stems. Reserve extra stuffing.
- Place peppers in crockpot, add extra stuffing to the pot as well, cook on low for 8 hours.
- Serve on top of rice/bed of escarole. Feel free to garnish with hot sauce and additional parmesan cheese.