Low carb stuffed peppers

Cut peppers in half and remove stem and seeds. Blanch in boiling salted water until SLIGHTLY softened. Do not overcook.

Saute onions and garlic until translucent.

Combine onion mixture, tomatoes, cauliflower, seasonings, egg and 1/2 cup cheese with ground beef or turkey and combine well.

Stuff blanched peepers with meat mixture

Put 1/2 marinara in bottom of large baking dish. Arrange stuffed peppers on top and top with remaining sauce. Cover with plastic wrap and aluminum foil and bake at 375F until internal temp is 155F aprox 1 hour

Remove covers and top with remaining cheese. Return to oven until cheese is melted.