Low Carb Stuffed Peppers with Cauliflower Rice and Sausage
These low carb stuffed peppers are really easy to prepare and make for adults and picky eaters. Simply let the kids eat the filling out of the pepper, or serve them extra filling on its own. With the cauliflower rice, they are getting a nice dose of yummy veggies!
Servings: 4
Calories: 334
Equipment
- 9x9 Baking Dish
Ingredients
- 12 oz ground Italian sausage
- 2 cups riced cauliflower
- 2 large Bell peppers, any color
- 1 ½ cups shredded cheddar cheese divided
- Kosher salt and pepper to taste
Instructions
- Pre-heat the oven to 350F
- Cook and crumble the sausage in a large skillet until it is no longer pink, about 8 minutes
- Remove sausage from pan with a slotted spoon and let drain on paper towels
- Add sausage and cauliflower rice to a large bowl with 1 cup of cheese. Stir to combine. Season with salt and pepper to taste.
- Cut the peppers in half, from stem to bottom, and remove the seeds. Place in a 9x9 baking dish.
- Spoon the cauliflower mixture into the peppers and sprinkle with the remaining cheddar cheese.
- Cover tightly with foil and bake at 350F for 30 minutes.
- Remove the foil and continue to bake for 15 minutes or until the cheese is bubbly.
Nutrition
Calories: 334 | Carbohydrates: 8g | Protein: 18g | Fat: 24g | Fiber: 1g