Preheat oven to 350F. 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 1/2 teaspoon salt and
1/4 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.
Serving
Suggestions
To make ahead- Prepare stuffed peppers through Step 5 and refrigerate for up to 1 day.
Originally Submitted
6/20/2018
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