Author Notes
I have made stuffed peppers for years, seemingly a little different each time according to my mood. Using mixtures of wild grain rices was always a part of these recipes, so moving over to riced cauliflower for the low carb version was a no-brainer. It also lightens the meal considerably. This recipe is more or less the one I have settled into making. —Brian Coppola
Ingredients
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4
red bell peppers, halved and cleaned
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1 pound
Italian sweet sausage
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2
large sweet (Vidalia) onions, diced large
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1
head of cauliflower, riced
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1 cup
shredded parmesan cheese
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5 tablespoons
tomato paste
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4 tablespoons
diced roasted garlic in oil
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4 ounces
shredded mozzarella cheese
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3 tablespoons
fennel seeds
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3 tablespoons
basil leaves
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3 tablespoons
rosemary leaves
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4 cups
pasta sauce of your choice
Directions
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Use a large enough pan (or wok) to handle everything and you only need the one for cooking and a pan for baking.
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Break up and brown the sausage about half-way, then add the onion; continue to brown and cook until desired.
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Combine in the garlic and herbs. Heat to aromatic.
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Add the cauliflower. Mix well.
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Mix in the tomato paste. Add more herbs if desired.
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Remove from heat and mix in the parmesan cheese.
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Bake uncovered for 35 minutes at 350F. Top each with mozzarella and bake for another 10 minutes.
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Serve with some of the sauce; sprinkle with some shredded cheese and herbs.
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