By Bernadette Kathryn, LMT, IHLC

This is a very satisfying lunch or dinner made with a cross section of items that I generally cook in bulk, divide up and freeze for a week night dinner on the fly.


Here’s what I used ~




Here’s what I did ~


  • Par cook the pepper (blanch in boiling salted water for 3 minutes) take it out and set aside to cool
  • Peel a large carrot and using the peeler cut ribbons to add to the pasta
  • Defrost and heat the Classic Tomato Sauce
  • Defrost and heat the Chicken Sausage
  • Mix the Chicken Sausage in a bowl with mushrooms, spinach and scallions
  • Cut the pepper in half, remove the ribs and seeds — stuff with the sausage and vegetables
  • Utilizing the pot of hot water from the pepper, cook the pasta and add the carrot ribbons the last 2 minutes to cook
  • Drain the pasta and carrots, dress with tomato sauce and plate with your stuffed pepper!



And, before you know it you have a full create a sanctioned meal that is gorgeous, satisfying, comforting and oh so good.



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