I had originally found the recipe here, and made a few minor tweaks. I used this recipe was I was loosley following Whole 30, and continue to make it because I like all crock pot meals and we try and keep low carb during the week.
5 Bell Peppers - that's the max that fit in my crock pot, but this makes for a lot of extra filling, so if you can fit more, you may want to
1lb of hot italian sausage - I bought links and then squeezed the meat out of the casing
Riced Cauliflower - Thank to TJs for doing the hard work for me
1 white onion
1 can of tomato paste
1 tsp of garlic
I use a heavy hand with all the seasonings and don't measure, but I would venture to say a tablespoon or two of the following: salt, pepper, thyme, oregano,
1. Gut your peppers, chop your onion, and then mix all of the white stuff and herbs.
2. Mix *by hand* the sausage, tomato paste, and cauliflower mix
3. Stuff the peppers
4. Cook on low for 6-8 hours. The second time I cooked them, I had them in the crock pot for 8 hours vs. 6 and Joel and I both thought they were better that way.
5. Once they're cooked, they lose a lot of crunch. They would be served well with a cold, crunchy side salad with a creamy dressing, since the peppers can pack quite a bit of heat.