Stuffed Green Peppers – Low Carb

NOTES:

• 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.

INGREDIENTS:

• 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)

INSTRUCTIONS:

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.