Stuffed Peppers with Cauliflower Rice and Sausage

Omit the rice and add in cauliflower rice. That way you can have a great, healthy, low-carb meal. This dish will surprise all who eat it by how good a known recipe tastes without rice.

6 tri-color bell peppers
1 head of cauliflower
2 pounds of Italian sausage (or ground beef, or uncooked bratwurst without the skin)
2 cups Mexican style shredded cheese (Sharp Cheddar, Colby, and Monterey Jack)
1 12 oz can tomato sauce
1 onion diced
1 Tbsp. garlic powder
½ Tbsp. T-Coons The Stuff
Salt and pepper to taste

1.    Pre-heat oven 350°
2.    Cut cauliflower florets and put in a blender. Pulse till cauliflower resembles rice. Place in mixing bowl.
3.    Cut up onion and put in blender. Mince onions and put in bowl with cauliflower.
4.    Cook meat until no longer pink and drain fat.
5.    Put meat in bowl with cauliflower, tomato sauce, and onions. Add 1½ cups of cheese. Stir to combine all ingredients and spices.
6.    Cut tops off the peppers. Clean out the insides of the peppers.
7.    Place peppers in casserole dish and fill with meat-cauliflower mixture.
8.    Sprinkle tops with the rest of the cheese.
9.    Cover tightly with foil and bake at 350° for 30 minutes.
10.    Remove foil and cook for another 15 minutes.
11.    Any meat and cauliflower mixture left over that didn't fit in peppers, put in dish and cover with cheese and cook along with the stuffed peppers. That adds a dish for non-pepper eaters.

Serve with spinach salad.

Submitted by Sandra Slanker