No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Paleo Gluten-Free One Dish Peppers and Sausage



Celiac.com 07/05/2016 - This is hands down one of the easiest and most loved weekend recipes I whip up. Healthy, protein packed, sugar-free, gluten-free, paleo and satisfying. When I have the entire family over they always request this easy sausage and peppers recipe. It works for brunch, lunch or even dinner. I must warn you though, this will go fast. Make plenty of extra so you have leftovers as this gluten-free recipe is delicious heated back up.

If I have everyone over for brunch I will usually make a homemade frittata to go with this or some sweet potato breakfast potatoes. Even my two Maltese pups go crazy over the aroma that emanates from my kitchen. They are always predictably there under my feet just in case "something" happens to drop.

You can make this ahead of time, then heat it up in an oven safe dish too so you are not so rushed on the day of your get together.

Enjoy!

Ads by Google:

Ingredients:

  • 1 orange pepper
  • 2 yellow peppers
  • 2-3 packages of sausages (12-18 ounce packages)
  • 2-4 tablespoons Olive oil
  • Note: Green peppers are okay to use as well.

Directions:

  1. Slice sausage 2-3 inches in thickness, diagonal cut is fine.
  2. Clean and then cut the peppers.
  3. Cut into 1-2 inch pieces.
  4. Heat large skillet with olive oil.
  5. Add sausage 2 cups at a time so as not to crowd.
  6. Stir now and then until they appear a tad bit charred.
  7. Add more oil only as necessary.
  8. Remove and do this with all of the sausage.
  9. Set all aside on paper towels to drain and pat with paper towel lightly.
  10. Add peppers to the same oil until they start to soften.
  11. Place all in a large, heat-proof skillet.
  12. Cover with tin foil.
  13. Place in oven for 30 minutes.
  14. Remove and serve.
  15. Enjoy!

NOTE: can be served as a protein side to main dish; excellent for BBQ type meals and sit-down dinners.

NOTE: Can be prepared days in advance. If so, place in fridge covered. Remove about 5 hours before eating time. Place in preheated oven at 350F for 40 minutes.

 

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I was working at a anime convention this weekend setting up and running A/V for panel rooms, I know I was handling a bunch of stuff, and around gluten eaters EVERYWHERE, people were walking around eating stuff, and I had to work with equipment others were using while snacking on gluten foods........

PS I am not questioning you here but mango is a odd food, many people might have a allergy to the skin and out side of the mango but have no issues with the inside meat. Others are allergic to the whole fruit. It has to do with a compound found in the skin that is very harsh and triggers allergic...

Yes, we like peanut butter in the blender with frozen bananas and a liquid (juice, coconut water, almond milk...). You can add berries or even ginger and turmeric.

Yes, because each persons immune system is different there's a lot of uncertainty around tests. I think I'd be gluten-free for a couple of weeks when I first tested and my doctor thought it wouldn't make a difference. I often wonder if I'd have got a test just before going gluten-free, when I fel...

New info: I was really curious about this so I sent an email to the lab on Friday asking how fast would the antibodies go down. Today, I got a reply from the Head of the Laboratory (Clinical Immunology) and she said that the antibodies go down really fast - within a few days. So, now I know ...