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Try Our Spaghetti Squash-Stuffed Red Bell Peppers with Pork Sausage

July 19, 2022

Author: John

Try Our Spaghetti Squash-Stuffed Red Bell Peppers with Pork Sausage

Spaghetti squash and pork sausage makes a delicious and hearty filling for oven-roasted bell peppers. We saved so much time using Solely Organic Spaghetti Squash without skimping on quality, flavor or nutrition!

Show off your chef skills to create this healthy meal in minutes!  

Servings: 4

Prep Time: 5 minutes

Cook Time: 25 minutes 

Ingredients: 

  • 4 red bell peppers, tops sliced off & seeds discarded 
  • 1 pound of ground pork
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons dried fennel seeds 
  • 2 tablespoons tomato paste
  • 4 cups baby spinach
  • 1 box of Solely Spaghetti Squash 

Garnish:

  • 2 tablespoons toasted pine nuts 

Directions: 

  1. Preheat your oven to 425 F (220 C).
  2. Slice bell peppers in half so that each pepper creates two halves. 
  3. Arrange bell peppers on a baking tray, skin side down. Roast in the oven until soft and charred, about 20 minutes. When done, remove from the oven and arrange on a serving plate to stuff later. 
  4. While the peppers are roasting, prepare your pork sausage by adding ground pork to a skillet set to medium heat. Season with sea salt, black pepper, onion powder, smoked paprika, dried oregano and dried fennel seeds. Mix it into the meat. 
  5. Saute pork until it is browned, mincing it up as you go, about 10 minutes. 
  6. While the pork is cooking, fill a medium pot about two-thirds full with water and bring to a boil. When boiling, add your Solely Spaghetti Squash and boil until soft, 4-6 minutes.
  7. Strain squash in a colander and set aside.
  8. When the pork is browned, stir in tomato paste and baby spinach. Turn off the heat. Add the spaghetti squash to the pork mixture, stirring well. 
  9. Fill each halved bell pepper with the pork and squash mixture, packing it in so that each pepper is firmly stuffed.
  10. Garnish with toasted pine nuts.
  11. Serve between 4, storing any leftovers in the fridge in an airtight container for up to 3 days.
  12.  Enjoy!

Nutritional Info: 

Calories: 432

Fat: 28

Carbs: 20

Net Carbs: 13

Protein: 26

Notes about the recipe: You can use any color bell pepper you like in this recipe such as green, yellow or orange and you can easily swap the pork in this recipe for ground chicken, turkey, lamb, beef or crumbled tempeh. To toast your pine nuts, simply add to a skillet set to medium-low heat and swirl around several times until the pine nuts are golden in color, about 5 minutes. 

Credit: Recipe prepared by Sarah Steffans

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