In a medium skillet, heat oil over medium-high heat. Add bell pepper, onion, and celery; cook until tender, about 5 minutes.
Add in pre cooked cauliflower rice and cook for about 3 minutes.
Add in bone broth and pepper; add salt and nutmeg, if desired. Cook for an additional 5 minutes, stirring occasionally, until most of the broth has cooked off.
Remove from heat and add in sage.