Stuffed Pepper (Lc, Gf)

• 4 red bell peppers, halved and cleaned
• 1 pound Italian sweet sausage
• 2 large sweet (Vidalia) onions, diced large
• 1 head of cauliflower, riced
• 1 cup shredded parmesan cheese
• 5 tablespoons tomato paste
• 4 tablespoons diced roasted garlic in oil
• 4 ounces shredded mozzarella cheese
• 3 tablespoons fennel seeds
• 3 tablespoons basil leaves
• 3 tablespoons rosemary leaves
• 4 cups pasta sauce of your choice

1. Use a large enough pan (or wok) to handle everything and you only need the one for cooking and a pan for baking.
2. Break up and brown the sausage about half-way, then add the onion; continue to brown and cook until desired.
3. Combine in the garlic and herbs. Heat to aromatic.
4. Add the cauliflower. Mix well.
5. Mix in the tomato paste. Add more herbs if desired.
6. Remove from heat and mix in the parmesan cheese.
7. Bake uncovered for 35 minutes at 350F. Top each with mozzarella and bake for another 10 minutes.
8. Serve with some of the sauce; sprinkle with some shredded cheese and herbs.

red bell peppers, italian sweet sausage, sweet, cauliflower, parmesan cheese, tomato paste, garlic, mozzarella cheese, fennel seeds, basil, rosemary, pasta sauce

Taken from food52.com/recipes/72644-stuffed-pepper-lc-gf (may not work)