Low Carb Stuffed Peppers with Sausage and Cauliflower Rice

By dragonfly27

These low carb stuffed peppers are really easy to prepare and make for adults and picky eaters. Simply let the kids eat the filling out of the pepper, or serve them extra filling on its own. With the cauliflower rice, they are getting a nice dose of yummy veggies!

Ingredients

• 3 tri-color peppers
• 1 head of cauliflower
• 12 oz of Italian sausage , or your favorite sausage
• 8 oz Tomato Sauce
• 1 cup cheddar cheese plus more for sprinkling on top
• 2 tablespoons butter
• salt and pepper to taste

Details

Servings 3
Preparation time 15mins
Cooking time 60mins
Adapted from jenniferbanz.com

Preparation

Step 1

Pre-heat oven to 350F

Cut the cauliflower florets off of the head and place in a food processor

Pulse until the cauliflower resembles rice

Combine the cauliflower rice, butter, salt and pepper in a skillet with a lid and let steam over medium heat until the rice is tender, about 8 minutes.

Cook sausage in a skillet until it is no longer pink

Remove sausage from pan with a slotted spoon and let drain on paper towels

Add sausage, cauliflower rice and tomato sauce to a large bowl with 1 cup cheese. Stir to combine

Add salt and pepper to taste

Cut the peppers tops off, cut them in half, or you can cut a side off and remove the seeds

Place the peppers cut side up into a baking dish

Spoon the mixture into the peppers and sprinkle with cheddar cheese

Cover tightly with foil and bake at 350F for 30 minutes

Remove foil and continue to bake for 15 minutes or until cheese is bubbly.

Use remaining mixture to serve to picky kids and husband