Stuffed peppers are one of those fall comfort foods that I look forward to every year. This version is from one of my all time favorite cook books, 200 Low-Carb Slow Cooker Recipes by Dana Carpender. Shredded cauliflower replaces rice to remove most of the carbs. Look for a no sugar added spaghetti sauce, like Muir Glen to keep it even more low-carb. The best part is that this recipe only requires 20-30 minutes prep time then you can let in sit in your slow cooker most of the day and come home to the wonderful smells of fall!
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Low Carb Slow Cooker Stuffed Peppers
Cauliflower replaces rice to make this low carb comfort food.
Ingredients
- 6 large green or red peppers
- 1 &1/2 pounds bulk Italian sausage
- 1/2 head cauliflower or 1 cup cooked rice if not low carb
- 2 cups no-sugar-added spaghetti sauce
- 2/3 cup crumbled feta cheese
- 1/2 cup chopped onion
- 1/4 cup chopped tomato omit if not in season
- 1/4 cup chopped fresh parsley or 2 tsp dried flakes
- 2 tbsp chopped black olives
- 1 clove garlic crushed
- 1/2 teaspoon salt
- 1 tsp Italian seasoning
Instructions
- Cut the tops off the peppers. Remove the stem from the top and chop the rest. Pull the seeds and ribs from the pepper and discard. Reserve the pepper shells.
- In a big skillet, brown and crumble the sausage till done.
- Run the cauliflower through the shredding blade of a food processor. Place the cauli-rice in a big mixing bowl.
- Put 1 cup of the spaghetti sauce in the bottom of the slow cooker. Add the rest to the bowl with the cauli-rice. Add the cheese, onion, tomato, parsley, olives, garlic, salt, Italian seasoning, cooked sausage, and the chopped bit of pepper to the bowl. Combine well. Divide the mixture between the pepper shells.
- Put the pepper shells in the slow cooker. Cover, set it to low, and let it cook 4-5 hours or until the peppers are tender.
