Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sausage, peppers and let cook for 5-7 minutes or until peppers soften.
Meanwhile, place the sweet potato noodles into a food processor and pulse until rice-like and set aside.
Once the meat is browned, transfer to a plate with peppers and then let skillet cool down for 1 minute and then add in the garlic, celery and onions to the skillet. Let cook for 30 seconds and then add in the tablespoon of the chicken broth. Let vegetables cook for 2-3 minutes or until onions are translucent and then add in the tomato paste. Stir for 1 minute or until tomato paste coats the vegetables.
Then, add in the sweet potato “rice,” oregano and paprika and season with salt and pepper. Stir to combine and let cook for 1 minute. Then, add in the chicken broth, stir again and let cook, covered, for 5 minutes, uncovering occasionally to stir. If the rice starts to stick to the bottom of the pan, add more chicken broth by the tablespoon. Then, add in the sausage and peppers and cook for another 2-3 minutes, or until sweet potato rice is cooked through.
Once done, add in the parsley, stir to mix and then transfer to a serving bowl or individual bowls and enjoy.