Low Carb Chicken Sausage & Cauliflower Rice Stuffed Peppers
From time to time, Bruce and I have to reassess our eating habits. Sometimes I go a bit overboard with our daily dinner menus.
I love a good carb filled meal. Lamb Bolognese, Linguini & Clams, and anything where potatoes are involved. We also love the occasional loaf of good crusty Italian bread.
There are times when we just need to pull back and start over.
When your pants start to get a little snug and you have to adjust your belt, it’s time to knock it off with all of these carbs.
It’s not good to get rid of carbs entirely. Carbs are a necessary source of fuel for our brains.
A little more of the complex carbs and a lot less of the simple carbs are what we’re aiming for here. Without carbs, you get brain fog, and boom, you’re a useless waste of space.
I thought I’d reinvent the way I make stuffed peppers by using a leaner protein and an item with less carbs than rice.
I created a recipe for stuffed peppers that are not only lower in carbs, but they are also lower in fat.
Here’s my recipe for Chicken Sausage & Cauliflower Rice Stuffed Peppers
4 bell peppers (Pick any color you like, they all work)
12 oz bag of frozen cauliflower rice
18 -20 ounce pkg of Italian parsley & cheese chicken sausage (removed from the casing)
1 teaspoon onion powder
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon lemon pepper
4 ounces grated parmesan or Romano cheese
2 to 3 tablespoons olive oil
1 small onion diced
2 cloves chopped garlic
4 slices of Provolone cheese (feel free to swap out for your favorite)
4 ounces chicken broth
Preheat oven to 350 degrees.
Slice off the stems and tops of the bell peppers and remove the seeds and as much of the ribs as possible.
Add the cauliflower rice to a medium bowl and microwave according to package directions. Add a pinch of salt pepper and a sprinkle of grated cheese and let cool while prepping and cooking the sausage.
Put chicken sausage in a bowl , add onion powder, garlic powder, salt pepper, lemon pepper, and grated cheese. Mix thoroughly.
Add olive oil to a large skillet and heat for a minute or 2
Add chopped onion and cook until translucent, about 3 or 4 minutes.
Add the garlic and cook until fragrant, about a minute.
Add chicken sausage to the skillet and cook for about 6 to 8 minutes, or until you no longer see any pink.
Take sausage out of the skillet and add it to the bowl of cauliflower rice and mix until incorporated. Taste for seasoning.
Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous amount of sausage – cauliflower mixture. Top each pepper with a slice of cheese.
Add the chicken broth to the bottom of the baking dish.
Bake for 25 minutes.
