I’ve always loved stuffed peppers. I made them several times when my husband and I were first married, but it wasn’t until around year five that Steve admitted he doesn’t like cooked peppers. I wasn’t sure whether to be annoyed that he didn’t tell me sooner or touched that he didn’t want to hurt my feelings. When I made these, Steve happily ate—the filling. And gave it a thumbs-up.
Prep time 15 minutes
Serves 4, generously
4 bell peppers, any color
2 cups (215 g) leftover Roasted Cauliflower Rice
1 cup (175 g) chopped precooked spicy-sweet chicken sausage
1/2 cup (80 g) chopped fresh or canned pineapple
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 cup chopped fresh cilantro
Chopped avocados, for serving
1 Cut the tops from the peppers and remove seeds and large, white membranes. Line a 6-quart (5.7 liter) slow cooker with aluminum foil or parchment paper.
2 In a medium bowl, combine cauliflower rice, sausage, pineapple, spices, salt, and 2 tablespoons of the cilantro.
3 Spoon mixture into the peppers and place them in the slow cooker.
4 Cover and cook on low for 4 to 5 hours (or on high for 2 to 21/2 hours). Peppers should be tender, but not mushy, and the filling should be heated through.
5 Sprinkle with the remaining 2 tablespoons of chopped cilantro and serve with chopped avocados.