↑

Savoring Today

Clean eating recipes and meal prep for busy families.

  • Home
  • Recipes
    • Appetizers & Snacks
      • Party Foods
    • Baking
      • Bread
      • Cookies
      • Sprouted Grain
    • Breakfast
    • Beverages
    • Cuisines
      • Asian / Chinese / Thai
      • French
      • Italian
      • Mexican
    • Dessert
      • Chocolate
    • Fruit & Vegetables
    • Grilling
    • Health Related Articles
    • Main Courses
      • Pasta
    • Meat
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork & Lamb
    • Salads
      • Sauces & Dressings
    • Side Dishes
    • Soups / Stews
    • Specialty Diets
      • Gluten Free
      • Grain Free
      • Keto Diet Foods
      • Lower Carb Favorites
      • Paleo Diet Foods
    • Seasonal
      • Celebrations
      • Christmas
      • Easter
  • Meal Prep
  • FREE TOOLS
    • Collections & Meal Plans
    • Free Printables
  • About
    • Food Philosophy
    • Contact
    • Copyright

Home » Recipes » Grain Free » Paleo Diet Foods » Italian Sausage & Cauliflower Rice Stuffed Peppers {Paleo & Whole30}

Italian Sausage & Cauliflower Rice Stuffed Peppers {Paleo & Whole30}

Published May 8, 2017. Last updated September 26, 2018 by Judy Purcell 28 Comments

Savor and Share!

  • Share
  • Inspire
  • Send
See Recipe Print Recipe
Stuffed peppers with caramelized onions and pistachios in a white ceramic baking dish.

What makes these Italian Sausage & Cauliflower Rice Stuffed Peppers different than the stuffed peppers our mothers made?

Paleo and Whole30 compliant, there’s no cheese, rice, or bread in this recipe but it’s loaded with flavor.

Red and orange bell peppers stuffed with sausage, cauliflower, and black olives, topped with caramelized onions and pistachios. Peppers are arranged in a white ceramic baking dish and serving spoon with garlic, carrots and cauliflower in the background.

Paleo, Whole30, Low-Carb, Gluten-Free, & Dairy-Free

If you’ve been around Savoring Today for along, you know I don’t follow or promote exclusive diets.

We established a healthy food philosophy for our family centered around meat and vegetables with full-fat dairy and sprouted grains.

This whole food approach, also known as clean eating, works for us, but I have a number of friends who suffer from food allergies or inflammatory diseases always looking for new, exciting recipes to better fit their dietary needs.

I’m here for you! And I think you’ll love this recipe!

Re-Creating old Favorites to Fit New Dietary Goals

We harness the natural sweetness of caramelized onions to balance the acidic quality of peppers (that’s what cheese usually does) and add the unique textural interest of pistachios.

These toppings help keep the stuffing from drying out (again, like cheese would) and bring the crispy-crunch you might be used to with breadcrumbs.

When modifying old favorites to fit new dietary goals, it’s important to consider the things you love most about what you are trying to replace to find a suitable and appealing substitute.

There are Paleo cheese recipes out there, but I cannot vouch for them since I’ve not tried any. However, you could easily adjust this recipe to include it before you add the onions and pistachios.

Using cauliflower as a rice substitute is one of the easiest ways to reduce carbs and incorporate more vegetables into your meal plans.

It’s become even easier with the availability of packaged “cauliflower rice”, but all you need is a box cheese grater.

Paleo Sausage & Cauliflower Rice Stuffed Bell Pepper Recipe with Caramelized Onion and Pistachio Topping

Mulay’s Sausage ~ Quality Always Makes a Difference

Finding quality sausage that is also Paleo and Whole30 compliant can be tricky because even health food store brands add sugar or soy.

I was delighted when Mulay’s Sausage generously provided a variety of sausage for us to try—I’m stoked to share my good fortune with you through this Italian Sausage & Cauliflower Rice Stuffed Pepper recipe.

Their sausage is All Natural, Antibiotic Free, Gluten Free, Sugar Free, Dairy Free and Soy Free—you’ll notice the quality in the first bite.

I am impressed with the clean pork flavor complemented by spices that don’t try to cover or mask. The chorizo is the best I’ve tried, balanced and flavorful with a hint of spice.

In this recipe, I used Hot Italian which I would describe as medium-mild in spicy heat. If you are the kick-it-up-a-notch type, I recommend their Killer Hot Italian instead.

Make-Ahead Easy Meal

The start to finish time might seem a little drawn out because of the baking time, but you can easily break it up by stuffing the peppers in advance and refrigerating for a couple of days until ready to bake.

The stuffing also freezes well, so you can mix up just that part of it and freeze until you’re ready to put it all together to bake—just keep the caramelized onion topping separate.

Got leftovers? Serve for breakfast with a sunny side up egg on top. Oh so good!

Stuffed red and yellow bell peppers topped with caramelized onions and pistachios in a white ceramic baking dish and serving spoon.

Paleo and Whole30 Compliant Sausage and Cauliflower Rice Stuffed Peppers
Print Recipe PIN Recipe SaveSaved!

Italian Sausage & Cauliflower Rice Stuffed Peppers: Paleo & Whole30

Bell pepper with Italian sausage and cauliflower rice stuffing topped with caramelized onions and pistachios. Paleo and Whole30 compliant.
Prep Time20 minutes mins
Cook Time45 minutes mins
Course: Main Dish
Cuisine: Italian
Servings: 4 -6 servings
Author: Judy Purcell
Prevent your screen from going dark

Ingredients

  • 2 large sweet onions (Viladia, Maui, or Texas Sweets) -- sliced thinly
  • 3 tablespoons extra-virgin olive oil -- as needed
  • 12 ounces  Mulay's Hot Italian Sausage
  • 1 cup diced carrots
  • 4 ounces mushrooms -- coarsely chopped
  • 3 cloves garlic -- minced
  • 28 ounces crushed tomatoes -- some of the sauce drained
  • 2 tablespoons tomato paste
  • 2 cups grated cauliflower -- about 1/2 pound
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup sliced olives
  • 3 tablespoons chopped fresh parsley
  • 4 large sweet bell peppers
  • 1/3 cup shelled pistachios -- coarsely chopped just enough to create jagged edges
  • Sea salt and freshly ground pepper
US Customary - Metric
Get Recipe Ingredients

Instructions

  • Heat oven to 375°F. Heat 2 tablespoons of olive oil in a large skillet over medium heat, spreading the oil evenly over the pan. Add the sliced onions and stir to coat the onions with the oil.
  • Continue to cook onions over medium heat, about 10 minutes, stirring occasionally. Season with 1/2 teaspoon of salt and spread onions out evenly in the skillet, reduce heat to low.
  • Allow onions to caramelize, stirring occasionally, while preparing the rest of the dish, about 35 minutes.
  • In another skillet, brown the sausage, breaking up into bite-size pieces as it cooks. Transfer to a plate and set aside.
  • In the same skillet, cook the carrots and mushrooms in the rendered fat over medium heat 5 to 6 minutes. Stir-in the garlic, tomatoes, and tomato paste; cook for 2 more minutes.
  • Add the grated cauliflower to the skillet with the oregano and thyme; cook for 2 minutes, then transfer to a large bowl. Salt and pepper, to taste. Remove the onions from the skillet and set aside 2/3 cup for topping.
  • Chop the remaining onions and toss with the cauliflower mixture, sausage, olives, and parsley until well combined.
  • Slice the bell peppers in half and remove seeds. Brush the outside of the peppers with a thin coat of olive oil and lightly season the inside with salt and pepper.
  • Fill the peppers with the stuffing and sprinkle with pistachios. Pour 1/4 cup of water in the bottom of the pan and bake for 20 minutes. Remove from the oven and top with the caramelized onions, as desired.
  • Continue to bake an additional 20 to 25 minutes, or until peppers are tender and onions are golden brown.

Notes

The caramelized onions and stuffing can be made and mixed days in advance. Peppers can be stuffed up to 24 hours in advance.

Nutrition

Calories: 694kcal | Carbohydrates: 48g | Protein: 23g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1532mg | Potassium: 1833mg | Fiber: 13g | Sugar: 27g | Vitamin A: 10050IU | Vitamin C: 214.9mg | Calcium: 207mg | Iron: 6.7mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

More Paleo Recipes You’ll Love:

  • Homemade Chicken Stock: A Simple Guide to an Essential Cooking Staple

  • Skillet Beef Fajita

  • Shrimp & Prosciutto with Smoky Honey-Mustard Sauces

  • Rosemary Fingerling Potatoes with Gochujang Aioli

A stuffed red bell pepper topped with caramelized onions and pistachios on a white plate with a fork. Pan of stuffed peppers in the background.

Shared on Hearth & Soul Link Party


This post contains affiliate links. Thank you for supporting what I do here at Savoring Today. For more information regarding ads and advertising affiliations, please see our Disclosure Policy.

Savor and Share!

  • Share
  • Inspire
  • Send

Filed Under: Italian, Keto Diet Foods, Lower Carb Favorites, Main Courses, Paleo Diet Foods, Recipes Tagged With: cauliflower rice, Italian sausage, Mulay's, stuffed peppers, whole30

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rating




  1. Elizabeth says

    July 14, 2020 at 8:54 am

    5 stars
    Delicious recipe! I made a few substitutions based on my preferences: zucchini instead of mushrooms & olives and Italian seasoning instead of oregano. I was skeptical of the pistachios, but they added a nice crunch and a bit of flavor. Will make this recipe again!

    Reply
    • Judy Purcell says

      July 17, 2020 at 10:00 am

      Thank you for letting me know how much you enjoyed this dish! I agree, the pistachios are a surprisingly nice topper. 🙂

      Reply
  2. Emily Kemp says

    August 27, 2018 at 5:20 am

    5 stars
    Wow, sounds so delicious and packed full of amazing flavors, great recipe!

    Reply
  3. Pam says

    February 7, 2018 at 5:57 pm

    My hubby surprised me with your recipe last night. He sub’d ground beef in lieu of Italian sausage and used slivered almonds (didn’t want to shell pistachios). It was delish! Next time will use the pistachios. Thank you!

    Reply
    • Judy Purcell says

      February 9, 2018 at 6:16 am

      Hi Pam, thank you for stopping in to let me know how much you liked it–feedback is so helpful. I love it when someone surprises me with food! Ha! What a sweet man you’ve got there. I think you’ll love it with the pistachios too. 🙂

      Reply
  4. Pam says

    February 4, 2018 at 11:10 am

    Could you sub hamburger meat for the italian sausage and maybe add some more spices? Suggestions?

    Reply
    • Judy Purcell says

      February 4, 2018 at 1:10 pm

      Hi Pam, yes you can sub hamburger for the Italian sausage and add dried basil, crushed fennel seed, and a little extra salt to bring the Italian sausage flavor to it. Since you’re browning the meat you can add a teaspoon of the dried basil and fennel and 1/2 teaspoon of salt, taste, then adjust as needed. 🙂

      Reply
  5. babylovesberry says

    January 14, 2018 at 11:40 am

    I will keep it it mind if I will start any of those diets! Your peppers will also be a great adition to my everyday life.

    Reply
  6. Katie Mae @ Nourishing Simplicity says

    January 13, 2018 at 5:42 pm

    I love Italain sausage! It makes everything so yummy!!

    Reply
  7. Leslie-Anne says

    January 13, 2018 at 8:38 am

    Yum! Stuffed peppers are so tasty, I haven’t had them in years. Thanks for the reminder!

    Reply
  8. Monique says

    January 11, 2018 at 10:57 pm

    These look so yummy! I’ve always wanted to try making stuffed peppers and I love the idea of making them with cauliflower rice to up the veggie content even more. Great tip on covering with onion to balance out the flavour!

    Reply
  9. RecipestoNourish says

    January 9, 2018 at 1:20 pm

    Wow these look great! I love the olives and cauliflower in there, and especially the pistachio addition – so creative and yummy!

    Reply
  10. Joni Gomes says

    January 9, 2018 at 10:29 am

    Love stuffed peppers. This is a great new spin on it!

    Reply
  11. Yang @ Yang's Nourishing Kitchen says

    January 9, 2018 at 9:16 am

    Gosh, who doesn’t love stuffed peppers! Especially one loaded with veggies 🙂 The pistachios on top are such a nice touch.

    Reply
  12. Yvonne says

    January 8, 2018 at 9:15 pm

    These peppers look so good, I think with a few substitutions I could make them keto compliant and give them a try!

    Reply
  13. Renee Kohley says

    January 8, 2018 at 4:57 pm

    That’s a great idea to swap the rice for more veg in that cauliflower! These look delicious!

    Reply
  14. Megan Stevens says

    January 8, 2018 at 3:32 pm

    Mmm, love the hot Italian sausage and tomato paste, so yum!!!

    Reply
  15. Tessa Simpson says

    January 8, 2018 at 11:15 am

    Really beautiful pictures, AND amazing foods! The sausage part has me drooling!! Thanks for sharing a bit of your culinary genius with us!

    Reply
  16. Agness of Run Agness Run says

    June 20, 2017 at 6:47 am

    I love stuffed peppers but I haven’t tried this filling! Such an awesome recipe, Judy!

    Reply
    • Judy Purcell says

      June 20, 2017 at 2:26 pm

      Thanks Agness, for stopping by and saying so! Have a great week. 🙂

      Reply
  17. Katerina says

    June 5, 2017 at 4:39 am

    These stuffed peppers are really something and that crunchy topping certainly makes the difference!

    Reply
    • Judy Purcell says

      June 5, 2017 at 6:38 am

      Hi Katerina, thanks so much for stopping by to say so! You are right, it is the crunchy topping that makes them stand out. 🙂

      Reply
  18. April J Harris says

    May 23, 2017 at 5:16 pm

    5 stars
    Judy, this is such a colourful, flavourful and delicious sounding recipe – and it’s so wholesome too! I’m really taken with it and look forward to giving it a try when we get home from our travels. Scheduled to share on the new look Hearth and Soul Facebook page later today. Thank you so much for sharing with the Hearth and Soul Link Party! I hope you will visit again this week, and let me know what you think of the new look logo!

    Reply
  19. Karen (Back Road Journal) says

    May 23, 2017 at 5:56 am

    Loaded with all those veggies and the added crunch of pistachios, your stuffed peppers sound wonderful.

    Reply
    • Judy Purcell says

      May 23, 2017 at 6:21 am

      Thanks, Karen!

      Reply
  20. Maureen | OrgasmicChef says

    May 10, 2017 at 10:51 pm

    I’ve never tried Paleo or Whole30 but these stuffed peppers are the bomb!

    Reply
  21. mjskitchen says

    May 9, 2017 at 9:45 pm

    I’m on a “good food” diet and this dish would fit right in, 🙂 My diet requires flavor, texture and good healthy ingredients, everything you’ve put into these peppers. Fabulous stuffed peppers! I’ve never tried “ricing” cauliflower, so maybe it’s time I tried. Thanks Judy for such a great dish!

    Reply
  22. John/Kitchen Riffs says

    May 9, 2017 at 7:40 am

    Wow, what an inspired dish! Tons of flavor, and this is SO healthy! Just what the doctor ordered. 🙂 Thanks so much for this.

    Reply
Judy from Savoring Today

Hi, I'm Judy

I'm delighted you're here to savor healthy, clean eating recipes and cooking tips.

If you avoid processed foods and love serving your family nourishing meals, we are passionate about the same things. Read More

Subscribe for recipe updates

AND Get our clean eating quick start guide!

Thank you!

You have successfully joined our subscriber list.

The Latest

avocado crema in a light grey bowl with a spoon on a towel

Avocado Crema with Yogurt

salsa with mango and pineapple in a bowl by chips

Mango Pineapple Salsa

pork tacos lined up with mango salsa on the side

Grilled Al Pastor Style Pulled Pork

roasted sweet potates on whipped ricotta with tomatoes and olives on a tan plate beside casserole dishes

Chili Crunch Roasted Sweet Potatoes

Savory ricotta feta dip in a white bowl with bread on a counter ready to serve

Savory Whipped Ricotta and Feta Dip

A bowl of yogurt with a spoonful held above it.

Greek Yogurt: Thick, velvety 2 ingredient recipe!

Fan Favorites

Tri-Tip roast sliced and fanned out on a white platter with grilled baby leeks.

Grilled Tri-Tip Roast Recipe for a Charcoal or Gas Grill

An easy, 30-Min date night meal that brings the WOW without all the fuss of crowded restaurants.

Scampi-Style Steak & Scallops with Roasted Asparagus

crab legs on a white platter with drawn butter

Best Way to Cook Crab Legs

Cheeses and charcuterie on a table

7 Tips for Hosting a Wine & Cheese Party

Ghirardelli Brownie Cookies: Soft Centers and Chewy Edges

Categories

DisclosurePrivacyCopyright

Fan Favorites

  • Grilled Tri-Tip Roast Recipe for a Charcoal or Gas Grill
  • Ghirardelli Brownie Cookies: Soft Centers and Chewy Edges
  • Best Way to Cook Crab Legs
  • Scampi-Style Steak & Scallops with Roasted Asparagus
Clean eating recipes and cooking courses for busy families. Savoring Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
©2025, Savoring Today. All Rights Reserved. Site by Pixel Me Designs
  • Home
  • Contact
  • SHOP
  • Recipes