Cauliflower rice-stuffed peppers

CauliflowerRiceStuffedPeppers

Dinner tonight, June 20 , 2018
Great and fast way to make a fancy everyday dish, I did not steam my bell peppers, because we like the peppers to be crunchy . Serve with a nice green salad or tomato feta salad.
4 servings

  • 4 large bell peppers (about 2 pounds)
  • 2 cups small cauliflower florets
  • 2 tablespoons extra-virgin olive oil, divided
  • Pinch of salt plus ½ teaspoon, divided
  • Pinch of ground pepper plus ¼ teaspoon, divided
  • ½ cup chopped onion
  • 1 lb. lean ground beef, minced
  • ½ teaspoon dried oregano
  • 1 (8 ounce) can no-salt-added tomato sauce
  • ½ cup shredded part-skim mozzarella
  • 2 cloves garlic

1) Preheat oven to 350°F.

2)
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.

3)
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.

4)
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 ½ teaspoon salt and ¼ 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.

5)
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.

6)
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.

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