Low Carb Stuffed Peppers

Honey pie came home Monday so I was too busy to update. I do have a belated recipe for you I made last night. I don't have a pic unfortunately.

I have started a ketogenic diet to help with my fatty liver issue so most of my recipes from now on will focus on low carb, low sugar alternatives as I delve into this realm. Do there is trial and error to follow, but hopefully success in the long run.

Ingredients (Serves 2)
Pack of hot italian sausage
2 Decent sized peppers, sweet or green
1 medium sized onion, diced
3 cloves garlic, minced
1 can diced tomatoes, drained
1 tsp italian seasoning
1/2 tsp garlic salt
1/4 c shredded asiago
1 tbsp olive oil

Preheat the oven to 400 degrees. While doing that preheat a non stick skillet on the stove.
Once the skillet is preheated I added the olive oil, peeped the skin form the sausage, added that, added the garlic and onions.
I let that cook till the sausage was brown and the onions translucent, then added in the tomatoes and spices, letting it simmer for 5 minutes.
Arrange the peppers in a loaf pan (or a bigger pan if doubling) then add the filling. Cover with the asiago.
Seal it with foil and cook for about 30 minutes, until the peppers look nice and soft.
Take off the foil and let the cheese brown for about 5 minutes.
LEt sit about 5 minutes to cool, then serve.