Mold Detox Friendly Paleo Breakfast Stuffed Peppers

Total time55 min

Prep time15 min

Cook time40 min

4.9

(5)

Mold Detox Friendly Paleo Breakfast Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
1 tbsp olive oil, divided
1 lb ground pork breakfast sausage (no added sugar or fillers)
½ medium yellow onion, finely diced
1 cup baby spinach, roughly chopped
½ cup cherry tomatoes, quartered
6 large eggs
½ tsp garlic powder
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
¼ tsp crushed red pepper flakes (optional)
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
salt and pepper, to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each half with a thin layer of olive oil (about 1/2 tbsp total) and season lightly with salt and pepper. Roast for 15 minutes, until the peppers are just beginning to soften but still hold their shape.
2
While the peppers roast, heat the remaining 1/2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, for 5–6 minutes, until browned throughout with no pink remaining.

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