Preheat your oven to 375°F and lightly grease a baking dish large enough to hold 12 pepper halves in a single layer. While the oven heats, prepare your mise en place: mince the garlic, dice the onion into small pieces, and finely chop the parsley. Halve the bell peppers lengthwise, remove the seeds and membranes to create deep vessels for filling, and lightly salt the insides of each pepper half. This prep work ensures everything moves smoothly once you start cooking the filling.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it into small pieces as it cooks. Once the sausage is mostly cooked (about 5 minutes), add the diced onion, minced garlic, salt, and pepper. Continue cooking for 3-4 minutes until the onion becomes translucent and the aromatics are fragrant. I like to use mild sausage here because it allows you to control the seasoning throughout the cooking process rather than fighting overpowering spice.

Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and loses its raw taste—this caramelization builds deeper flavor. Add the riced cauliflower and continue cooking for 3-5 minutes, stirring occasionally, until it softens slightly and absorbs the flavors from the sausage mixture. I always prefer Hunt's tomato paste because it has a rich color and concentrated flavor that really comes through in this filling.

Remove the skillet from heat and stir in the chopped parsley, olives, and dried oregano. Let the mixture cool for 2-3 minutes, then add the whisked eggs, stirring gently and constantly to distribute them evenly throughout the filling. The eggs act as a binder and create a more cohesive texture when baked. Don't add them while the mixture is piping hot, as they'll scramble into chunks rather than creating a smooth custard-like binding.

Spoon the filling mixture evenly into each prepared pepper half, mounding slightly. In a small bowl, crush the gluten-free crackers into coarse crumbs—not too fine, as you want some texture. Toss the crumbs with 2 teaspoons of olive oil until evenly coated, then press this mixture firmly onto the top of each filled pepper. This creates a golden, crunchy crust when baked. I always use Mary's Gone Crackers because they hold their structure when baked instead of turning to dust.

Place the baking dish in the preheated 375°F oven and bake for 30 minutes, until the pepper skins begin to char slightly at the edges and the cracker topping turns golden brown. Remove from the oven and let the stuffed peppers cool for 5 minutes before serving. This resting time allows the eggs to fully set and makes the peppers easier to handle without breaking apart.