The unhappiness that the Rainbow Hash recipe brought has stayed on my mind and last night I couldn’t take it anymore so I changed it up and fell in love with it.
1 lb chicken breakfast sausage
1/4 head red cabbage
1/2 head cauliflower
1 cup chopped kale
2 green onions, sliced thin
1/2 tsp red pepper flakes
4 T tomato paste
1/2 C water
4 yellow “bell” peppers (red, orange, or green will work. See NOTE)
1 T coconut oil
sea salt & black pepper
Set oven for 350°. Grab a bowl large enough to hold all of your chopped veggies. Get your food processor out. Pre-chop the cauliflower florets, toss them in, and process the heck out of them until it looks like rice. Pour it into the bowl, then get to chopping your carrots and cabbage, separately, and pour them in your bowl. Add coconut oil to pan, heat it up, and cook your sausage. Add salt, black pepper, and red pepper. Once meat is cooked add in your chopped veggies, stir it up good, cover and cook for 10 minutes on medium low, stirring twice during cooking time.
Slice your green onions, and chop your kale, and set aside. Cut a circle around the top of the stem of your peppers, and pull the core out. Use a spoon to scrape the veins down as thin as you can without breaking through the peppers.
At the end of the 10 minutes, stir in the green onion and kale and taste to see if you need more salt. Add in the tomato paste and water, stir, and simmer for 5 minutes.. Stuff your peppers as full as you can. Place them in a casserole and cover. Bake 25-30 minutes.
NOTE: If you’re using green bell peppers, or you like your peppers soft, you may want to boil them about 5 minutes, once they’re cleaned out. Do this at the beginning and turn them over to drain while prepping the rest of the ingredients. Also, on the red pepper, we like spicy so you may want to start with 1/4 tsp and taste. You can always add more right before you stuff your peppers. Our spicy was just enough to make you think “man that’s real spicy and I need some more.” Or, just barely make your nose run 😉
I served them with roasted green beans, and could only eat half of my pepper.
Mister calls these Rainbow Bright Peppers because of how bright all the veggies are.