Stuffed Peppers With Cauliflower Rice
October 24, 2017
"Have always loved stuffed peppers so no surprise I loved this one. What did surprise me was finding it was made with cauliflower rice! I was so impressed, requested the recipe and it has seen many the making since. I like using a combination of peppers which make for great presentation. Love the flavor of green peppers so always use at least one green along the the colored."
- Serving Size: 1 (558.5 g)
- Calories 477.5
- Total Fat - 27.5 g
- Saturated Fat - 10.3 g
- Cholesterol - 116.7 mg
- Sodium - 3034.6 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 10 g
- Sugars - 12.4 g
- Protein - 39.8 g
- Calcium - 440.4 mg
- Iron - 4.2 mg
- Vitamin C - 74.6 mg
- Thiamin - 0.2 mg
Preheat oven to 350, baking dish according to the size of your peppers, spray with cooking oil.
Prepare cauliflower rice, blitz cauliflower chunks finely in a food processor until rice size pieces or hand grate, set aside.
Cut tops off peppers, discard seeds and membranes; chop enough of the tops to make for 1/4 – 1/2 cup set aside.
In a skillet cook beef, onions and chopped pepper until meat is almost browned about 5 – 7 minutes.
Drain off excess fat, add cauliflower rice and cook another 3 – 5 minutes.
Add diced tomatoes, Worcestershire sauce, salt and pepper, simmer a few minutes to reduce some of the liquid, stir in cheese.
Stuff peppers and place in baking dish. Bake covered for 35 – 45 minutes or until peppers are cooked and soft.
NOTE, garlic lovers may wish to add garlic, I often add tomato soup or tomato sauce to baking dish along with the leftover chunks of pepper tops. Great for those who love to drizzle tomato sauce over their peppers.
Tips & Variations
No special items needed.