Weekend Stuffed Peppers


Find the perfect bell peppers!

Here’s one of the coconut oil recipes I originally adapted from the Food Network website. We make these for breakfast when we have house guests for the weekend and they are always a hit! I will personally eat cream cheese in just about any form, and for this healthy recipe alteration I substitute Neufchatal cheese to save a few calories. Also, if you are watching carbs or eat gluten free, leaving out the bread crumbs won’t make a huge difference.




3 tablespoons coconut oil

1 cup chopped celery

4 poblano peppers, seeds removed and chopped

1 onion, chopped

1/2 pound breakfast sausage (I really like Aidells Italian sausage)

2 garlic cloves, minced

8 ounces cream cheese (or Neufchatal cheese)

1/3 cup chopped parsley

1 tablespoon hot sauce

1/4 cup bread crumbs

6 large bell peppers



In a saute pan over medium-high heat add the coconut oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.


Preheat oven to 400 degrees F.


Stuff peppers with vegetable and cheese mixture and bake for 30 minutes or grill until char develops. Prepare to have house guests more often!


Love everything hot & spicy? Try our coconut oil recipe for wasabi almond salmon!


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