Stuffed Peppers with Frozen Cauliflower Rice recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Rice
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 caloriescarbohydrate: 21.3 gcholesterol: 45.6 mgfat: 11.8 gfiber: 7.2 gprotein: 19.4 gsaturatedFat: 4.3 gservingSize: -sodium: 620.5 mgsugar: 9.7 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Peppers with Frozen Cauliflower Rice
Directions
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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.
Microwave peppers on high for 3 minutes until partially cooked.
Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes, stirring halfway through.
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.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.
Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.