Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I couldn't get the flavor I wanted even when combining recipes so I finally gave up and went with my standard sauce and added the flavors I was looking for.

Ingredients Nutrition

Directions

  1. When I start I always cut the top off of each pepper then cut the pepper top away from the stem. I use the diced pepper top in the stuffing mix but you don't have to if you don't wish. It can also be saved for another meal.
  2. While coconut oil is heating in the pan dice onions and mince garlic. Add both to pan and saute about 5 minutes or until onions look clear. (if you are adding the diced peppers from the tops add in with the onions.)
  3. Place cauliflower in bowl in microwave and steam about 5 minutes. It may take longer or less time depending on your microwave. Mash with fork when cauliflower is tender.
  4. When onion mix is done removed from pan and set aside.
  5. Brown ground chuck and Italian sausage in pan. When fully browned return onion mix to pan with meat.
  6. Add Italian seasoning, salt and pepper to taste. Mix in cauliflower, tomato sauce, and tomato paste.
  7. When heated through meat mixture is done.
  8. Rinse and clean bell peppers. Fill each pepper with meat mixture and arrange in baking dish. Add water to bake dish. Place in oven at 350 degrees for 40-50 minutes.
  9. Peppers should be tender when done add 10 more minutes if not tender.
  10. Serve This with grilled Zucchini or small salad.