• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 large or 6 smaller green peppers, seeded, stems removed
  • a head of cauliflower OR a lb of frozen, chopped fine
  • 1/2 chopped onion
  • 1 lb bulk sausage
  • 1 egg
  • 4 oz grated cheese (I used cheddar) - OPTIONAL
  • 1/4 - 1/2 cup lowest-carb tomato sauce you can find
  • olive oil or bacon drippings
  • 1 packet artificial sweetener
  • 1 tsp. vinegar (I used balsamic, though cider is lower-carb and also good)
  • 1 clove garlic, crushed, or equivalent in garlic powder
  • 2 tsp herbs of your choice (I used parsley)
  • salt and pepper and any seasonings you like, to taste (I like Tony Crachere's
  • creole seasoning in it)
  • .


  • 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 tbsp of the tomato sauce, most of the cheese (opt), 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.
  • Stuff the peppers with the filling.
  • Put them into the baking dish and spoon the sauce over the tops.
  • Top with remaining grated cheese, if desired.
  • Cover with plastic wrap and microwave on High for ten minutes or bake in a
  • 350° oven until the peppers are softened.

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