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Paleo Sausage Alfredo Mini Pepper Bake


Paleo Sausage Alfredo Mini Pepper Bake

Somehow 4 brown bags of sweet mini peppers ended up in my basket this week at the Farmer’s Market. What can I say – I am a sucker for colorful and cute things.


I had so many grand ideas about what I could do with all my little pepper babies. But out of everything I made with these little peppers, our favorite dish using them actually ended up being a “throw-together all our leftovers” kind of dinner.


We were pleasantly surprised how good and filling this was (and easy!).  I made it again the next day and it was requested for next week, too. I have a feeling it’s going to become a regular in our house 🙂



When I first made this, I used leftover alfredo sauce from my Paleo Chicken Alfredo Recipe. If you haven’t tried that recipe yet, you’ve got to try it! The recipe down below will make more alfredo sauce than you will need for this dish, but trust me – that’s a good thing. The alfredo sauce is awesome leftover and is excellent on chicken, shrimp, fish, steak and eggs. 



(I am having technical difficulties with my printable recipe card. I am working to get it back as soon as possible!) 

Paleo Sausage Alfredo Mini Pepper Bake

Serves 4


20-25 mini sweet peppers, cut in half lengthwise and seeded

1 pound of sausage

½ onion, chopped


For the Alfredo Sauce:

1 head of cauliflower, cut into florets

4 cups chicken stock

8 cloves of garlic

¼ cup of butter or ghee (you can use olive oil for dairy free)

sea salt and white pepper, to taste

optional: ½ cup Romano or Parmesan cheese (omit for dairy free)



Preheat oven to 375 degress F.

In a skillet over medium heat, cook the onion and sausage until onion is soft and sausage has browned.

Place the mini peppers, cut side up in a 13×9 dish or large raised edge baking pan.

Pour the sausage/onion mixture over the top of the peppers. Bake for 25 minutes or until peppers are done to your liking.

Top with 1 cup of alfredo sauce.


Alfredo Sauce Directions:

Place the cauliflower florets and chicken stock in a large pot. Bring to boil.

Meanwhile, put the butter in a skillet over medium low heat and let melt.

Once melted, add the garlic cloves to the skillet and cook for 2 minutes or until softened and fragrant. Set aside.

Once the cauliflower is tender, transfer the cauliflower and 1 ½ cups of the chicken stock to a food processor or blender. Add the garlic/butter, cheese and salt/pepper and blend or process until very smooth and creamy.

 Notes: You will have alfredo sauce leftover. It is great on chicken, beef, seafood and eggs!

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  1. Avatar

    Yum! We enjoyed it and will fix it again. My fiancé hates garlic, so I only used two cloves and it still tasted quite Alfredo like, but I did have to add a bit more cheese to make up the difference.

  2. Avatar

    What do you do with the rest of the chicken broth if you only use 1 1/2 cups of it for the Alfredo sauce? (Sorry if that is a stupid question – I really do not like to cook. This makes eating healthy even more challenging!)

    • Primally Inspired

      Definitely not a stupid question. I like to freeze it. I oftentimes put the leftover broth in an ice cube tray and then freeze it and pop them out and put the individual broth cubes in a big plastic freezer bag. Individual ice cubes are 1 ounce, so those little chicken broth cubes are 1 ounce. It’s really convenient.

  3. Avatar

    I’m confused. The ingredients for the Alfredo sauce states that you need 4 cups of chicken stock but in the directions only 1 1/2 cups are used.

  4. Avatar

    I LOVE YOUR ALFREDO RECIPE!!!! You have saved my life with ALL of your simple and delicious recipes (and since I can’t use almond flour I love that you use coconut flour and arrow root!)
    I added fresh mint and basil to this recipe … and I think I may have used too much chx broth from my cauliflour so I thickend it with arrowroot.

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