Low Carb Pumpkin & Sausage Stuffed Peppers
Pumpkin and Sausage Stuffed Bell Peppers
This low carb recipe is perfect for Fall. A savory dinner with a hint of sweet!
Start with cooking ½ cup chopped onion and ground sausage in a pan. Once browned add a can of pumpkin pure and stir for a couple minutes.
Top 4 green peppers and add the sausage mixture then covered with shredded cheese.
Bake these for 20 minutes at 350 degrees.
In a skillet cook a bag of frozen cauliflower in butter. Add salt, pepper, garlic powder and pumpkin spice.
I really just eyeballed this, no specific measurement.
Serve the pepper over top the rice and enjoy.
4 Green Bell Peppers
1 can of pumpkin pure
1 lb of sausage
½ cup chopped onion
½ cup shredded cheese
1 bag frozen cauliflower rice
Salt, Pepper, Garlic Powder and Pumpkin Spice to taste