Stuffed Green Peppers – Low Carb


  • I whipped these up with stuff I found in the refrigerator and they were a hit!  Dianne said, “I would eat this again tomoorw night!!!  Yummm…”
  • Serving size = 2 Green Peppers per person (if main dish).
  • This recipe is sized for a single Green Pepper.  Mulitply it by the number of peppers you are making.
  • These have virtually no carbs because we replace rice and other fillers with Cauliflower Pearls.
  • You can mix it up and create pizza style, taco style, barbecue style, etc.


  • 1 Large Green Pepper
  • 1/3 Cup Cauliflower Pearls
  • 1/3 Cup cooked breakfast sausage (I have also used taco meat and pulled pork)
  • 1.5 Tablespoons Sour Cream
  • 1.5 Tablespoons Salsa (I use Dianne’s homemade salsa)
  • 1/6 Cup Grated Cheese (I used Mexican 3 cheese mix)
  • black olives (optional)


  1. Preheat oven to 350 degrees
  2. Bring water to a boil in a large stock pot
  3. Core and de-seed the green peppers
  4. Boil the Peppers and Cauliflower in for 10 minutes
  5. Remove the green peppers and strain the cauliflower though a fine mesh strainer
  6. Mix the Cauliflower, Sausage, Salsa, Sour Cream, and Cheese in a large bowl.
  7. Stuff the Cauliflower mix into the peppers.
  8. Place the peppers on a muffin tin.
  9. Bake the peppers for 30 minutes.
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