The holidays are upon us, which means that in addition to our daily routines, many of us are trying to cram in extras....extra shopping trips, extra social gatherings, extra cleaning before company arrives.......and extra calories with all of the holiday treats!  Well, this weeks recipe will hopefully save you a bit of time, to allow for the "extra's" minus the calories!  This is a wonderful crock pot recipe.....hope you enjoy it!  

Ingredients

  • 1 pound of ground Italian hot sausage
  • 5 assorted bell peppers (any color will do)
  • 1/2 head of cauliflower, grated or chopped into a “rice” consistency
  • 1 small (8 ounce) can of tomato paste
  • 1 small white onion, medium dice
  • 1/2 head of garlic, minced
  • 1 small handful of fresh basil, minced (or 2 tsp. dried)
  • 2 tsp dried oregano
  • 2 tsp dried thyme

Instructions

Cut the tops off of your peppers.  Scoop out and discard the seeds.   Save the tops Process or finely chop about half a head of cauliflower into “rice” and put in a large mixing bowl Add your minced garlic, basil, dried herbs, and onion to your cauliflower and mix by hand Use a hot skillet to lightly brown your sausage. (This step is optional - the sausage will cook just fine in your crock pot,  but this step will take the flavor up a notch) Add your sausage and can of tomato paste to your bowl of seasoned cauliflower and mix by hand Fit as much of your sausage mixture into your peppers as you can. Place your peppers into your slow cooker and loosely place the pepper tops back on.  (If you have extra meat and cauliflower mixture, just place it in between your peppers and let it cook) Cook on low for 6 hours or to an  internal temperature of 180 degrees   Enjoy!   To view his entire recipe please visit www.paleopot.com




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