Whole30 “Cheesy” Sausage Stuffed Jalapenos
Servings Prep Time
16-18halves 5minutes
Cook Time
35minutes
Servings Prep Time
16-18halves 5minutes
Cook Time
35minutes
Ingredients
Instructions
  1. In a saute pan over medium heat, brown sausage with minced onions. Be sure to break it up into very small crumbles.
  2. Preheat oven to 450 degrees.
  3. While the sausage is browning, in a food processor or high-powered blender, combine the cashews, cauliflower rice, Nutpods, and seasonings until extremely smooth. You may have to stop the blender/food processor and scrape down the sides a few times.
  4. Once the sausage is browned, add the cashew mixture and cook for 1-2 minutes until very thick.
  5. Taste test and see if it needs more salt.
  6. Scoop 1-2 tbsp of filling into each jalapeno half. I’m usually able to fit 2 heaping tbsp in each half. If the jalapenos are TOO big, they’ll be more flimsy once they’re cooked.
  7. Arrange the jalapenos onto a lined baking sheet and bake for 12 minutes.
  8. After 12 minutes, remove from the oven, spray the tops with avocado/coconut oil, and bake for another 12-13 minutes until browned and slightly crispy on top.**
  9. Allow to cool for 3-5 minutes in order to set up slightly and make handling easier. (…if you can wait that long!)
Recipe Notes

*I like to use the 10 oz steamer microwaveable bags of organic cauliflower rice (from Walmart). We eat this at least every other night. So I use about 1/2 of a bag for this recipe and save the rest for leftovers the next day. OR double this batch and use up the whole bag! 

**You can omit the spray, if you don’t have any. I just like how it helps it get a little extra crispy in the oven!


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