1/2 head of cauliflower, grated or chopped into a rice consistency
1 small (8 ounce) can of tomatoe paste
A small white onion, medium dice
1/2 head of garlic, minced
1 small handful of fresh basil, minced ( or 2 t. dried)
2 t. Dried oregano
2 t. Dried thyme
Instructions
Cut the tops off of your peppers and scoop out and discard the
seed.. Save the tops.
Process or chop about half a head of cauliflower into rice and
put into a large mixing bowl.
Add minced garlic, basil, dried herbs and onion to the
cauliflower and mix by hand.
Using a very hot skillet to lightly brown the sausage. This step
is optional as the sausage will cook fine in the slow cooker.
Add your sausage and can of tomatoes paste to your bowl of
seasoned cauliflower and mix by hand. Let the kids do this
part, getting hands messy is necessary, a spoon just won't cut
it.
Fit as much of your sausage mixture into your peppers as you
can. Place your peppers into your slow cooker and loosely
place the pepper tops back on. If you have extra meat and
cauliflower mixture, just jam in between your peppers and let it
cook. You could save it for breakfast scramble too if you'd like.
Cook on low for 6 hours.
Originally Submitted
10/4/2015
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