Low-Carb & Keto Stuffed Peppers Recipe

Rani Merens January 15, 2015 Recipes, Side Dish Recipes Leave a comment 906 Views

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Updated Monday, October 25, 2021.

From the article Beginning Or Restarting A Low Carb Diet.

A Healthier Michigan from Detroit, United States, CC BY-SA 2.0, via Wikimedia Commons

Low-Carb & Keto Stuffed Peppers Recipe

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Cover the peppers with plastic wrap and microwave on high for ten minutes, or bake them, uncovered, in a 350-degree oven until the peppers are softened.

Author: Rani Merens
Diet: Diabetic

Ingredients

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4 large or 6 smaller green peppers, seeded, stems removed a head of cauliflower OR a pound of frozen cauliflower, chopped fine
1/2 chopped onion
1 pound bulk sausage
1 egg
4 ounces grated cheese, optional (I used cheddar.)
1/4 – 1/2 cup lowest-carb tomato sauce you can find
olive oil or bacon drippings
1 packet sugar substitute
1 teaspoon vinegar (I used balsamic, though cider is lower in carbohydrates and also good)1 clove garlic, crushed, or equivalent in garlic powder or jarred, minced garlic
2 teaspoons herbs of your choice (I used parsley.)
salt and pepper
any seasonings you like, to taste (I like Tony Crachere’s Creole Seasoning in it)

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Instructions

Cook the onion and garlic in olive oil or bacon drippings. Cook and crumble the sausage in the same pan. Add the cauliflower, cook briefly. Season to taste.
Mix in 2 tablespoons of the tomato sauce, most of the cheese (optional), and the egg.
While the filling is cooking, trim the tops off the peppers and remove the seeds and any gunk inside.
Fill the peppers with the mixture.
Mix the remaining tomato sauce with the artificial sweetener, vinegar, and if you wish, some allspice or herbs or Creole seasoning.
Put the peppers into the baking dish and spoon the sauce over the tops. Top with remaining grated cheese, if desired.
Cover the peppers with plastic wrap and microwave on high for ten minutes, or bake them, uncovered, in a 350-degree oven until the peppers are softened.