Rani's Stuffed Peppers

4 large or 6 smaller bell peppers, any color
1 lb of frozen cauliflower florets, defrosted and then pulse-chopped to rice consistency
1 onion,chopped
1 lb bulk sausage (I use breakfast sausage
1 egg
4 oz grated cheese (I used cheddar) - OPTIONAL
1 cup lowest-carb tomato sauce you can find
olive oil or bacon drippings
1 packet artificial sweetener or a drop or two of stevia
1 tbsp apple cider vinegar
1 clove garlic,minced
smidge of allspice
any seasonings you like, to taste (I like Tony Crachere's creole seasoning in it)

Cook the onion and garlic in olive oil or bacon drippings.
Cook and crumble the sausage in the same pan.
Add the cauliflower, cook briefly.
Season to taste.
Mix in 2 tbsp of the tomato sauce, most of the cheese (opt), and the egg.
While the filling is cooking, trim the tops off the peppers and remove the seeds and any gunk inside. Microwave for about 5 minutes, till about half-cooked.
Fill the peppers with the mixture.
Mix the remaining tomato sauce with the artificial sweetener, vinegar, and if you wish, some allspice or herbs or creole seasoning.
Stuff the peppers with the filling.
Put them into the baking dish and spoon the sauce over the tops.
Top with remaining grated cheese, if desired.
Bake in a 350° oven for about 40 minutes.
This recipe is very flexible. Just about any meat can be used: leftover chicken or turkey, ground beef, ground turkey. The cheese really IS optional, isn't necessary to hold it together. It also makes great filling for cabbage rolls.
Leftovers make a hearty breakfast, too!