Ingredients
- 1 3/4 to 2 pounds bell peppers (4-5 peppers, I like to use green, along with red or yellow)
- 1 tablespoon oil (vegetable oil)
- 1 pound ground beef
- 1/2 cup chopped yellow onion
- 2 1/2 to 3 cups cauliflower (minced into rice)
- 1 can (16 ounce) diced tomatoes
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheese (cheddar or mozzarella)
How to Make
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Step 1: Preheat oven to 350, baking dish according to the size of your peppers, spray with cooking oil.
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Step 2: Prepare cauliflower rice, blitz cauliflower chunks finely in a food processor until rice size pieces or hand grate, set aside.
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Step 3: Cut tops off peppers, discard seeds and membranes; chop enough of the tops to make for 1/4 – 1/2 cup set aside.
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Step 4: In a skillet cook beef, onions and chopped pepper until meat is almost browned about 5 – 7 minutes.
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Step 5: Drain off excess fat, add cauliflower rice and cook another 3 – 5 minutes.
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Step 6: Add diced tomatoes, Worcestershire sauce, salt and pepper, simmer a few minutes to reduce some of the liquid, stir in cheese.
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Step 7: Stuff peppers and place in baking dish. Bake covered for 35 – 45 minutes or until peppers are cooked and soft.
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Step 8: 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.
We hope you enjoy this recipe!
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