Directions

• Preheat oven to 350 degrees.
• Half and seed poblano peppers.
• Heat olive oil in a skillet over medium heat. Scramble the sausage in hot oil until completely browned and broken into small pieces, about 10 minutes. Remove from heat and drain.
• Microwave a bag of plain cauliflower frozen rice according to directions.
• Stir in rice, onion, 4 T taco sauce, cheddar cheese, and cumin with the sausage mixture and blend over low heat about 2 minutes.
• Fill poblano pepper halves with the sausage mixture and place in a small casserole dish. Drizzle the remaining 2 T taco sauce over each pepper. Pour water into bottom of the casserole dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.