Stuffed Peppers with Frozen Cauliflower Rice

Name: Stuffed Peppers with Frozen Cauliflower Rice
Total time: 90
Yield: 6
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 (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

Recipe by G D (M) from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

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6 medium bell peppers
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1 (10 ounce) package frozen riced cauliflower
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1 teaspoon olive oil
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1 pound 93% lean ground beef
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1 (8 ounce) package cremini mushrooms, diced
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2 medium carrots, diced
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2 stalks celery, diced
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½ medium yellow onion, diced
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1 tablespoon Italian seasoning

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1 teaspoon red pepper flakes (Optional)
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon ground black pepper
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3 cloves garlic, minced
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1 (14.5 ounce) can diced tomatoes, drained
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1 (6 ounce) can tomato paste
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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.