Ingredients

• 6 multi-colored bell peppers
• 12 oz. bag fresh riced cauliflower
• 1 lb chicken or turkey sausage, casing removed
• 3 cloves minced garlic
• 1 small diced onion
• 1/2 cup chopped flat-leaf parsley
• 1 sweet potato, cut into small (1/2″) cubes
• 1 tsp sea salt
• 1 tbsp fresh ground pepper
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400 degrees F. 
2. Cut the tops off each pepper and remove seeds. Place in a greased 13×9 pan.
3.  Heat a skillet over medium-high heat with 1 tbsp of olive oil.
4.  In the skillet, add the sausage, and cook until browned and crumbled.
5.  Remove sausage from pan and place it into a separate bowl. 
6.  In the same hot skillet, add the remaining 1 tbsp olive oil, garlic, onion, and sweet potato. Cover and set heat to low. Cook, until onions are translucent and sweet potato, is cooked through stirring occasionally for about 10 minutes.
7. Add the cauliflower rice and cook for an additional 5 minutes.
8.  Add sausage into cauliflower and mix in parsley.
9.  Stuff each pepper with sausage mixture, cover with foil, and bake 25 minutes.
10.  Remove foil covering and continue to bake for 10 minutes.
    
    This is a hearty dish and is loaded with protein, fiber, and high in vitamin C from the peppers.

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