5 assorted bell peppers, tops cut off and seeds removed
1 pound of ground Italian hot sausage.
1/2 head of cauliflower, grated or chopped into a rice consistency.
1 small (8 ounce) can of tomato paste.
1 small white onion, medium dice.
5 cloves of garlic, minced.
2 tsp. dried basil
2 tsp dried oregano.
2 tsp dried thyme.
Mix all ingredients and stuff into seeded bell peppers. Place in gallon zip lock bag and freeze. On cooking day, place in slow cooker and cook on low for 6 hours.
Notes: If you don't pay attention, the cauliflower can fool you into thinking it is rice. I remember Brittany was excited that the kids ate the cauliflower without realizing it was cauliflower. These held up well in the freezer, and we liked them, but Southwest Stuffed Bell Peppers is still our preferred recipe.
Source: Loving My Nest