If you like stuffed peppers but don’t like the high carbs from the rice then this is the recipe for you. Its high on taste but low on carbs.
Cauliflower Rice Stuffed Peppers
- 3-4 bell peppers (can be red, yellow, orange or green)
- 6 oz riced cauliflower
- 1/2 cup (4oz) pasta sauce
- 1/4 cup minced onion
- 2 minced cloves of garlic
- 2 lbs ground beef (or sausage without casings, or ground pork)
- 2 tablespoons Italian spice
- cheddar or marble cheese (optional)
Cook up the meat until no longer pink ( I like to use ground beef). Add in the cauliflower rice, minced onion and garlic to the pan, cook for 5 min or until soft on medium heat. Add pasta sauce, Italian spice, salt and pepper to taste.
Remove pan from heat. Using a knife, cut into the top of the peppers all the way around until the top is cut out, remove all the seeds. I keep the tops but slice off the seeds to use after the peppers are filled with meat/cauliflower mix. Fill the peppers right up to the top (I use an ice cream scooper) and cover with pepper tops. Place into a oven dish. I like to use a large muffin tray to hold each pepper. Works great to keep them in an upright position. But really any oven tray will work.
Bake at 400 F, for 35 min. Once the peppers are soft and a little browned remove from the oven. Remove tops (be careful of the steam) top with shredded cheese of your choice.
Serve with a garden salad for a complete meal.
For any excess cauliflower/beef mix, you can add it to a wrap with a little mayo or chipotle sauce for a nice lunch wrap.
Note: You can also cook them in a slow cooker for 3-4 hours.
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