Sausage Stuffed Peppers & Balsamic Marinated Tomatoes

This just might be my most favorite low carb dinner!

I am constantly in search of flavorful recipes that don't have a million and one ingredients. The dinner I made last night fits the bill. The ingredient list is short but the flavors do not give that away. This is healthy, low carb and the flavors really went well together. 

On a side note: if you think you don't like goat cheese, give it another try- this dish might just change your mind. One last thing- hehe- the stuffed pepper mixture is so versatile! I recently made it as a party appetizer stuffed into mushrooms! 

Sausage Stuffed Peppers- Serves 2

2 Bell Peppers- any color

1/2 Onion, chopped

2 Cloves Garlic, chopped

1 16 Oz Package of Ground Sausage- mild, sweet, spicy- whatever you prefer -OR- 5 sausage links with the casing removed.

6 Oz Goat Cheese

Salt, Pepper, Crushed Red Pepper

1/2 Container Vita Blend Mixed Greens, 2.5 oz (see below) or you can use fresh kale or spinach!

Shredded Mozzarella Cheese to top

Preheat oven to 400 degrees.

Cut peppers in half cutting right through the stem and take out the seeds and extra ribs and cut off stems.  Set them aside on a baking sheet lined with tin foil.

In a skillet over medium high heat sauté onion, garlic, and sausage. Break up sausage and cook until it is cooked through. Season with salt, pepper, and crushed red pepper to your liking.  Then add in the mixed greens and stir until they are wilted and combined. Next, add in the goat cheese. Stir until goat cheese is all melted into the sausage mixture. Check for seasoning.  Then spoon the mixture into the pepper halves. Top with the shredded cheese and bake for about 5-8 minutes or until the cheese is melted. 

*If you prefer softer peppers, preheat oven to 375 and cook for 15-18 minutes. If you like a crispy but warm pepper bake as stated above. 

This sausage mixture is begging to be stuffed into some peppers!

Stuffed!!! Red and yellow peppers tonight! Ready for the oven!

Balsamic Marinated Tomatoes- Serves 2 -

2 Large Tomatoes, sliced thick into 4 slices (end slices sprinkle with salt and pepper for a snack)

3 Tbsp Balsamic Vinegar

Other 1/2 onion, chopped

1 Clove Garlic, chopped

Other 1/2 Vita Blend Mixed Greens, 2.5 oz (see below)

2 oz Shredded Cheese- you can use Provolone, Parmesan, Mozzarella, whatever you have/prefer 

(I used provolone because I had a wedge in my fridge)

Salt & Pepper

1 Tbsp Olive Oil

Slice tomatoes thick and place in a shallow dish. Pour balsamic over tomatoes, turning tomatoes to coat and set aside. Let them marinate for at least 10 minutes. 

Take tomatoes out of the marinade and place on a baking sheet- reserve balsamic marinade.

In a skillet over medium heat sauté onions and garlic for 3-4 minutes in 1 tbsp olive oil. Add in the greens and stir until wilted then pour reserved balsamic marinade over greens and stir until most of the balsamic cooks off about one minute. Top each tomato with even amounts of the warm mixed greens mixture. Then top with grated cheese of your choice. Sprinkle with salt and pepper and broil until the cheese is melted. 

I absolutely love these mixed greens!  

They carry it at all of the stores in my area.

If you can't find it just substitute spinach or kale.

The moment before I topped the tomatoes!