Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

4 green peppers, cut in half and core

1 pound lean sausage




Italian Seasoning

Worcestershire Sauce

8 oz. tomato sauce

1 onion

12 slices provolone

1 head of cauliflower

Oil (not a lot, just enough to smear on pepper halves)


Brown sausage, onion, and seasonings until done.  Drain.

Add tomato sauce and Worcestershire sauce.  Let simmer.

In the meantime, break cabbage apart and run it through your food processor or chop finely.  Add about a cup of the “rice” cauliflower to the mixture.

Heat oven to 350.  Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.

Take out peppers and layer bottom of pepper with 1/2 slice of provolone.  Add filling.  Top with an entire slice of provolone on top.

Cook for 30 minutes.


I love these Stuffed Bell Peppers so much that I have also created a soup recipe that is delicious!  Soup.  I love them, almost all of them.  Well, except the nasty cold ones.  The soup should NEVER be cold.  Like, never in history ever.  Cold cucumber soup?  Uhm, no.  Personally, I just don’t get it.  Maybe I have never had a good one or maybe they should have never been created.

Related Posts:

Gluten Free Beef and Scalloped Potatoes Recipe

Get Free Email Updates!

Signup now and receive an email once I publish new content.

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.


1 thought on “Stuffed Bell Peppers”

  1. Pingback: Concoction of Champions - Bloom Where You Are Planted

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: