Ingredients (serves 4):
- 4 large bell peppers (any color), tops sliced off and seeds removed
- 1 tbsp olive oil
- ½ lb Italian sausage (mild or spicy, casing removed)
- 1½ cups cauliflower rice (fresh or frozen)
- ½ small onion, diced
- 2 cloves garlic, minced
- ½ cup diced tomatoes (canned or fresh)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella or provolone cheese
- 2 tbsp grated Parmesan cheese
- Optional: red pepper flakes, chopped parsley for garnish
Instructions:
- Preheat oven:
Preheat to 375°F (190°C). Lightly oil a baking dish. - Cook sausage:
In a skillet over medium heat, cook Italian sausage until browned, breaking it into crumbles. Transfer to a plate. - Sauté veggies:
In the same pan, heat olive oil and cook onion and garlic until soft (about 3 minutes). Add cauliflower rice and cook for 5 minutes until tender. - Combine filling:
Return sausage to the skillet. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Remove from heat. Mix in half the shredded cheese. - Stuff peppers:
Place peppers upright in the baking dish. Spoon the sausage mixture evenly into each one. Top with remaining cheese and sprinkle Parmesan on top. - Bake:
Cover loosely with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10–15 minutes until cheese is golden and bubbly. - Serve:
Garnish with chopped parsley or chili flakes if desired. Serve hot!
Tips:
- Use ground turkey or beef instead of sausage for a leaner version.
- Pre-roast the peppers for 10 minutes for an even softer texture.
- Store leftovers in the fridge for up to 3 days — they reheat beautifully.
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