Stuffing

1. Heat oil in a pan over medium-low heat
2. Add your onions, allowing them to sauté for 5 minutes.
3. Microwave frozen cauliflower for 3 minutes to defrost in a bowl covered with a wet paper towel/or in the steam bag if you choose.  You can also pull it out and defrost it before that, too.
4. Note: If using fresh cauliflower rice add it when you add the pork and cook it until fork tender. It might take a little longer to cook.
5. Add minced garlic, sautéing for another minute
6. Add the ground pork (and fresh cauliflower rice if not using frozen).
7. Cook the pork until it is no longer pink (add cauliflower rice is fork tender if using fresh cauliflower rice if not using frozen
8. Once cooked the cauliflower rice and seasoning to the pan, stirring until combined. 

Peppers

1. Preheat the oven to 350°F.
2. Cut the top off your green peppers and clean them out,
3. Place the peppers into a shallow baking dish.
4. Note: If you are using larger peppers, use four. If you are using smaller peppers, use 6.
5. Add about 1/2 cup to 3/4 cup to each pepper till filled.
6. Top with tomato sauce, about 1/3 cup to 1/2 cup per pepper, depending on how many.
7. Note: you can add the sauce after cooking for 20 minutes to get a crispy top. I like to add it at the beginning, then you can cook it and forget it.
8. Cook for 40 minutes, and allow to cool for 5 minutes after you remove it from the oven.