Description
These low carb stuffed peppers are filled with delicious cauliflower rice, sausage, and cheese. The leftovers make great lunches for busy moms, too!
Ingredients
- 1 head Cauliflower
- 12 ounces, weight Italian Sausage, Or Your Favorite Sausage
- 1 cup Cheddar Cheese (plus More For Topping)
- Salt And Pepper, to taste
- 3 Tri-colored Peppers
Preparation
Preheat oven to 350ºF.
Cut cauliflower florets off and place in a food processor. Pulse until cauliflower resembles rice.
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 and cauliflower rice to a large bowl with cheese. Stir to combine. Add salt and pepper to taste.
Cut pepper tops off, cut them in half, or you can cut a side off and remove the seeds. Place peppers cut side up into a baking dish.
Spoon mixture into peppers and sprinkle with more cheddar cheese. Cover tightly with foil and bake at 350ºF 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.
