Unstuffed Peppers (One Skillet)
August 1, 2024 • 0 comments
We wanted the flavors of the stuffed peppers our farmers market customers were always making with our sausage--but didn't want the mess. So, we de-constructed them and made them fully on the stove top! We make a quick ricotta using our milk by heating it in the Instant Pot on the yogurt setting and adding a splash of vinegar. (As usual--we make twice this recipe.)
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 lb) Mild Italian Sausage
- (1 Tbs) Lard, Bacon Grease, Tallow, Avocado Oil, Etc for pan
- (1 large) Onion
- (3-5) Sweet Peppers, diced
- (1 can) diced tomatoes (or freshly diced tomatoes, a can of tomato sauce, or a cup of marinara sauce--according to your preference)
- (12oz) frozen riced cauliflower
- (8-12 oz) ricotta cheese
- (To Taste) Salt, Pepper; Oregano (fresh or dried) or Italian Seasoning and rushed red pepper
Directions
- In a large skillet, heat your favorite heat-stable fat over medium high heat.
- Add diced onion and sausage. Cook until onions are soft and sausage is mostly browned through, breaking sausage up with your wooden spoon as you go. I like to turn up the heat to get some crispy brown sausage bits--yum.
- Stir in diced sweet peppers and tomatoes.
- Stir in cauliflower rice.
- Season to taste with salt, pepper, and oregano or Italian seasoning. Add red pepper flakes if your family is in to that.
- Let simmer until everything is barely soft and bubbling gently.
- Finally, add the ricotta. I like to dollop it in spoonfuls rather than stir it through.
- Once ricotta is warmed, serve.
This recipe is best enjoyed out of bowls while sitting on the porch on a summer evening.