Cauliflower Rice-Stuffed Peppers
4 large bell peppers (about 2 pounds)
2 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
Pinch of salt plus ½ teaspoon, divided
Pinch of ground pepper plus ¼ teaspoon, divided
1/2 cup chopped onion 1 pound lean ground beef
2 cloves garlic, minced
1/2 teaspoon dried oregano1 (8 ounce)
can no-salt-added tomato sauce ½ cup shredded part-skim mozzarella Preparation Prep 40 m Ready In 1 h Preheat oven to 350°F.
Slice off stem ends of bell peppers.
Cut the flesh from the stem and chop.
You should have about 1 cup. Scoop out seeds from the pepper cavities.
Bring about an inch of water to a boil in a large pot fitted with a steamer basket.
Steam the peppers until starting to soften, about 3 minutes.
Remove the peppers from the pot and set aside.
Pulse cauliflower in a food processor until broken down into rice-size pieces.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes.
Transfer to a small bowl. Wipe out the pan.
Add the remaining 1 tablespoon oil, the chopped bell pepper and onion.
Cook, stirring, until starting to soften, about 3 minutes.
Add beef, garlic, oregano and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes.
Add tomato sauce and the cauliflower rice; stir to coat.
Place the peppers upright in an 8-inch square baking dish.
Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.