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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.


Ingredients

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


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