Prep: 15 mins
Cook: 6-7 hrs
1 lb ground pork
¼ cup finely chopped onion
2 cups raw cauliflower rice (recipe on page 19)
1 t paprika
1 t sea salt
½ t black pepper
¼ t ground cumin
3 cups (24 oz) tomato sauce
1 t oregano
6 small bell peppers
6 T avocado oil
In a medium mixing bowl, combine the ground pork, finely chopped onion, cauliflower rice, paprika, sea salt, pepper, and cumin, and mix until well blended.
In a separate bowl, combine the tomato sauce and oregano, and mix to combine, then set aside.
Cut the tops off the peppers, and remove the seeds.
Fill the peppers with equal portions of the ground pork and cauliflower rice mixture.
Top each pepper with 1 tablespoon of oil.
Place the stuffed peppers in a 6-quart slow cooker, and pour the tomato sauce over the peppers.
Cover, and cook on LOW for 6–7 hours until the meat is cooked and the peppers are tender.
Serve, and enjoy!