Cut the tops off of the peppers and clean out the seeds. Set aside.
In a large bowl, mix together the ground sirloin, garlic salt, egg, almond flour, Italian seasoning, basil, pepper and 3 teaspoons of spaghetti sauce.
Stuff the ground sirloin mixture into the cleaned green peppers. If there is any extra meat mixture, form it into a loaf. You can slow cook the extra loaf along with the green peppers or you can bake it in the oven, if desired.
Place the stuffed peppers in the slow cooker and top each pepper with 1/4 cup additional spaghetti sauce.
Allow the peppers to cook for 4-5 hours on high, or 6-8 hours on low.
Serve over cauliflower rice and top with spaghetti sauce.
Our package of ground sirloin was 2 1/3 pounds. If you use an even two pounds of meat, the recipe should still turn out. If your peppers are on the smaller side, you'll end up with leftover meat mixture. Make this into a small meatloaf and cook it along with the peppers. You could also use the extra meat to make meatballs.