Method

1. Puree the tinned tomatoes and place on a large saucepan, add the vegetable stock, half tablespoon paprika, 2 ½ tablespoons of artificial sweetener and pepper. Combine well and heat on medium heat until it boils, then lower the heat.

2. In a large bowl combine the mince, salt, pepper, 1 tablespoon of artificial sweetener, grated cauliflower, crushed garlic, half tablespoon paprika and egg. Add a little of the tomato mix to the mixture to make it easier to work with.
3. Obtain the peppers or capsicums, cut the top off (where the stalk is) to reveal an opening. Clean the seeds inside as best as you can from the opening (careful not to break the pepper).
4. Stuff each pepper with mince mix firmly (don’t overdo it as you don’t want to break the pepper) and place into the tomato mixture. Roll the rest of the meat into meat balls, and put into the tomato mixture.  Then slowly cook (lid off pot) for about 40-50 minutes (turn the peppers and meat balls over after about 25 minutes). Sauce should thickened but not be gluggy.
5. Enjoy with a salad and Cauliflower Rice or Notatoes.