Recipe Source: /
Modified instructions for Keto below:
6-7 large green bell peppers
2-3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon Creole seasoning
black pepper to taste
12oz bag of frozen shrimp, peeled and deveined
1 pack of Johnsonville ground Italian sausage (hot)
1 Whole head of cauliflower (riced)
3/4 cups chicken broth
1/2 (8 ounce) can tomato sauce
1/2 can of Rotel with hot chile peppers (hot)
1. Rice the cauliflower and dice your onions. You can also go ahead and cook your sausage and drain. Sit the prepped ingredients to the side to use later.
2. Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels. (For my peppers, I cut them in half to create more, but you can do this to your preference)
3. Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and cook until shrimp turns pink, 5 minutes. Stir in cauliflower rice, and cook 1 minute. Pour in chicken broth, Rotel and tomato sauce. Cook until thick, 15 to 20 minutes. Toss in cooked sausage and mix well. Fill peppers with stuffing mixture, and place in baking dish.
3. Bake in preheated oven for 15 to 20 minutes, or until heated through.
Dig in and enjoy!
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