Stuffed Peppers with Frozen Cauliflower Rice

Stuffed Peppers with Frozen Cauliflower Rice

Recipe by G D (M) from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6

6 servings

  • 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 (Optional)
  • 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

Instructions

  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 263
  • Carbohydrate: 21g
  • Fat: 12g
  • Fiber: 7g
  • Protein: 19g
  • Sugar: 10g

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