Description
A new spin on the traditional stuffed green peppers, this healthy low carb recipe uses cauliflower rice, mushrooms, and Italian sausage. The filing is packed with flavor!
Ingredients
- 4 Green Bell Peppers, Tops And Seeds Removed
- 1 pound Ground Italian Sausage
- 1 cup Mushrooms, Chopped
- 2 cloves Garlic, Minced
- 3 cups Riced Cauliflower, Fresh Or Frozen
- 1-½ cup Shredded Monterey Jack Cheese, Divided
- Salt And Pepper, to taste
Preparation
Preheat oven to 350ºF. Place peppers in an 8×8 baking dish and season the insides with salt. Set aside.
In a large skillet over medium-high heat. Cook and break up sausage until no longer pink. Add chopped mushrooms, garlic, cauliflower, and 1 cup of the cheese. Taste the mixture and season with salt and pepper to taste. Remove from heat.
Using a spoon, fill each green pepper with the filling mixture, packing each one full and smoothing out the top. Top with remaining 1/2 cup of cheese.
Cover peppers with foil and bake in the preheated oven for 35 minutes. When time is up, remove foil and bake for an additional 15 minutes. Serve.
Notes:
• Monterey Jack is my preferred cheese, but you could use cheddar or gouda.
• If you use fresh cauliflower, the cooking time will remain the same as with the frozen. You would just need to follow my tutorial for ricing the cauliflower on my blog.
Nutrition per stuffed pepper: 504 calories, 37g fat, 15g carbs, 5g fiber, 29g protein
