Stuffed Bell Peppers with Cauliflower Rice & Italian Sausage

🧀 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:

1. Preheat oven:
   Preheat to 375°F (190°C). Lightly oil a baking dish.
2. Cook sausage:
   In a skillet over medium heat, cook Italian sausage until browned, breaking it into crumbles. Transfer to a plate.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.