Stuffed Bell Peppers
4 green peppers, cut in half, and core
1 pound lean sausage
8 oz. tomato sauce
12 slices provolone
1 head of cauliflower
Oil (not a lot, just enough to smear on pepper halves)
Brown sausage, onion, and seasonings until done. Drain.
Add tomato sauce and Worcestershire sauce. Let simmer.
In the meantime, break cabbage apart and run it through your food processor or chop finely. Add about a cup of the “rice” cauliflower to the mixture.
Heat oven to 350. Take pepper half and cook (after you have put the oil on it) for about 15 minutes while everything else is simmering.
Take out peppers and layer the bottom of pepper with 1/2 slice of provolone. Add filling. Top with an entire piece of provolone on top.
Cook for 30 minutes.
I love these Stuffed Bell Peppers so much that I have also created a delicious soup recipe! Soup. I love them, almost all of them. Well, except the nasty cold ones. The soup should NEVER be cold. Like, never in history ever. Cold cucumber soup? Uhm, no. I just don’t get it. Maybe I have never had a good one, or perhaps they should have never been created.