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. 

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