Paleo Stuffed Peppers

Maybe it's because it's fall, and a good time of year for spending time in the kitchen, or maybe because my new kitchen is amazing, or perhaps it's motivating by my friend Gayle who's been paleo and eating home cooked meals for the past six week and having amazing results, but whatever it is, I am so excited to share this recipe with you.  

Ingredients

• 1 medium Yellow Onion copped
• 3-5 cloves Garlic, smashed in a pillon
• Olive oil
• 1 lb Ground Turkey 
• 2-3 links of sweet italian sausage, without the casing
• 1 Tbsp Ground Cumin
• 1/3-1/2 cup chicken stock
• 2 tsp Dried Parsley
• ½ tsp Smoked Paprika
• ½ tsp Sea Salt or to taste Fresh Ground Black Pepper, to taste
• 1 (14.5 oz) can Organic Muir Glen Diced Tomatoes - fire roasted
• 3 TBS Sofrito
• 4 large Bell Peppers, tops cut off and seeded

Brown the sausage in a skillet,  add onion and sofrito and cook until translucent.   

In pillon, smash 4-5 pieces of garlic with a little dried oregano and some olive oil.   

Add turkey to skillet and cook until no longer pink. 

Add all other ingredients.  

Stuff peppers tightly with mixture in the skillet.

Place in a preheated oven at 350 degrees for 30 minutes.  Serve hot.  Enjoy.