Request from a facebook friend

Here is a low-carb recipe requested from one of my facebook friends.


Bon Appetit!
~Tom


Low-Carb Stuffed Bell Peppers

1 lb. ground beef

1 lb. Italian sausage

5 large bell peppers

1 large yellow onion

½ cup black olives

¼ cup capers

1 leek

4 cloves garlic

1 Tbsp. olive oil

3 Tbsp. fresh oregano

1 Tbsp. dried basil

1 large can tomato sauce

1 medium can chopped tomatoes

½ head cauliflower

salt

pepper

4 oz. Romano Cheese

Prep

Chop oregano, onions, one of the bell peppers, olives, leeks and garlic. Cut cauliflower into quarters and remove stalk and hard center. Shred most of the Romano Cheese, reserving some for garnish. Cut remaining bell peppers in half, lengthwise. Remove stems, seeds and pith.

Cook

Pre-heat oven to 375°. Heat a large saucepan over medium heat. Bring water to a boil in a second large saucepan. Add olive oil and heat for one minute. Add onions, chopped peppers, leeks and garlic and cook until the onions are translucent. Add meats and brown completely. While meat is browning, boil cauliflower until slightly softened to the consistency of rice. Drain cauliflower and lightly mash into pieces the size of rice. Add olives, capers, oregano and basil to the ground beef and cook for 10 minutes. Add tomatoes ½ of Romano Cheese and crushed cauliflower. Cook for five minutes.

Place bell pepper halves into a deep baking dish. Stuff mixture into bell pepper halves and spread remaining mixture around and on top of the peppers. Top with remaining Romano cheese. And bake for 30 minutes.

Plate

Place the stuffed peppers in the center of the plate and top with shaved or grated Romano cheese.

(Serves 6)