Stuffed Peppers with Frozen Cauliflower Rice recipe

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Ingredients

6 medium bell peppers
1 (10 ounce) package frozen riced cauliflower
1 teaspoon olive oil
1 pound 93% lean ground beef
1 (8 ounce) package cremini mushrooms, diced
2 medium carrots, diced
2 stalks celery, diced
½ medium yellow onion, diced
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
5 leaves fresh basil, chopped

Nutrition Info

262.5 calories
carbohydrate: 21.3 g
cholesterol: 45.6 mg
fat: 11.8 g
fiber: 7.2 g
protein: 19.4 g
saturatedFat: 4.3 g
servingSize: -
sodium: 620.5 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice tops off peppers and place peppers on a microwave-safe plate. Remove stems from pepper tops and discard. Dice flesh from pepper tops and set aside 1/2 of the diced peppers, save remaining diced peppers for another use.

  2. Microwave peppers on high for 3 minutes until partially cooked.

  3. Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes, stirring halfway through.

  4. Heat olive oil in a large nonstick skillet over medium-high heat until hot, about 1 minute. Add beef, mushrooms, carrots, celery, onion, and reserved diced peppers and cook until onions begin to turn translucent and beef is nearly cooked, about 5 minutes. Stir in Italian seasoning, red pepper flakes, oregano, salt, and pepper, cook for 1 minute. Add cooked riced cauliflower and garlic, stir and cook until beef is browned and crumbly, breaking up any chunks with a spoon, 2 to 3 more minutes.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Add drained tomatoes, tomato paste, and fresh basil to the skillet and cook until nearly all liquid is absorbed, about 5 more minutes. Turn off heat and allow beef mixture to cool slightly, about 5 minutes.

  7. Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.

  8. Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.

Recipe Yield

6 stuffed peppers

Recipe Note

Frozen cauliflower rice is a low-carb stand-in for regular rice in these stuffed bell peppers, making a tasty filling with ground beef, mushrooms, and lots of savory seasonings.

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