Stuffed Peppers with Frozen Cauliflower Rice
Description
Frozen cauliflower rice is a low-carb sub for rice in this stuffed bell peppers recipe. It makes a tasty filling with beef, mushrooms, and seasonings.
Ingredients
•
6 medium bell peppers
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1 (10 ounce) package frozen riced cauliflower
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1 teaspoon olive oil
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1 pound 93% lean ground beef
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2 medium carrots, diced
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2 stalks celery, diced
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1 (8 ounce) package cremini mushrooms, diced
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1/2 medium yellow onion, diced
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1 tablespoon Italian seasoning
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1 teaspoon red pepper flakes
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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3 cloves garlic, minced
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1 (14 1/2 ounce) can diced tomatoes, drained
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1 (6 ounce) can tomato paste
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5 leaves fresh basil, chopped
Directions
1
Slice off pepper tops and set aside. Place peppers on a microwave-safe plate. Microwave peppers on high until partially cooked, about 3 minutes.
2
Meanwhile, remove and discard stems from tops. Dice remaining flesh; set 1/2 diced top flesh aside and reserve remaining 1/2 for another use.
3
Place frozen riced cauliflower in a microwave-safe bowl. Microwave on high for 4 minutes, stirring halfway.
4
Heat olive oil in a large nonstick skillet over medium-high heat until hot, about 1 minute. Add beef, carrots, celery, mushrooms, onion, and reserved diced peppers; cook until onion begins to turn translucent and beef is nearly cooked, about 5 minutes. Stir in Italian seasoning, red pepper flakes, oregano, salt, and black pepper; cook 1 minute. Add cauliflower and garlic; cook and stir until beef is browned and crumbly, breaking up any chunks with a spoon, 2 to 3 minutes.
5
Preheat the oven to 350 degrees F (175 degrees C).
6
Stir diced tomatoes, tomato paste, and basil into beef mixture; cook until nearly all liquid evaporated, about 5 minutes.
7
Off heat, cool beef mixture slightly, about 5 minutes, then divide and stuff 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.