Preheat your oven to 350 degrees. Slice the tops off of your peppers. Scrape out the seeds and discard along with the tops.
Cook your rice in a rice cooker with the water.*
Brown the sausage. Drain any excess liquid.
Combine the sausage, rice, half of the tomato sauce, Worcestershire sauce, garlic powder, and onion powder in a large bowl. Stir to combine. Fill each of your peppers with heaping amounts of your mixture.
In a small bowl stir together the remaining tomato sauce and Italian seasoning. Generously spoon over each pepper. It’s ok if some spills over the side.
Cover with tin foil and bake for 45 minutes or until your peppers are tender.
Delicious homemade peppermint patties with no refined sugar.
Ingredients
1 cup shredded unsweetened coconut
2 tablespoons coconut milk
2 tablespoons coconut oil
1/4 cup honey
1/4 teaspoon peppermint extract
1 cup of chocolate chips
Instructions
In a food processor, process the shredded coconut about 30 seconds until it is very fine. Add the coconut milk, coconut oil, honey and peppermint extract. Process until about 30 seconds until a smooth paste has formed.
Shape the paste into about 1 1/2 inch size rounds and place on a cookie sheet. Place the rounds in the freezer for 10 minutes.
Melt the chocolate in the microwave on medium power or over a double boiler. Remove the shaped patties from the freezer and coat in chocolate. Allow the chocolate to cool and harden before serving. Enjoy!
1/2 cup fresh or frozen raspberries, or if you prefer you can use any other berries
Instructions
After taking them from the freezer wait around 10 minutes before peeling the frozen bananas or cut their skin off with a paring knife. Blend well all the ingredients into a blender.
