Swapping white rice for cauliflower “rice” makes for a lower-calorie, lower-carb alternative to traditional stuffed peppers.
The riced cauliflower is hearty and won’t turn to mush during baking.
Slice off the stem ends of bell peppers.
Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
Cut the flesh from the stem and chop.
You should have about 1 cup.
Scoop out seeds from the pepper cavities.
Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
Bring about an inch of water to a boil in a large pot fitted with a steamer basket.
Steam the peppers until they start to soften, about 3 minutes.
Remove the peppers from the pot and set aside.
Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
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.
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 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add tomato sauce and the cauliflower rice; stir to coat.
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.
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.
The antioxidants in bell peppers have been linked with a reduced risk of heart disease and cancer.
They are also known to help protect eye health.
Since this recipe has no gluten-containing ingredients, it is gluten-free.
it’s possible for you to use green, red, orange or yellow bell peppers for this recipe.
Vary the colors if you want to mix things up.
Find bell peppers that are all roughly the same size so they cook evenly together.
For either method, you will want to remove the seeds before stuffing.
We precook the peppers in a steamer basket before stuffing them to soften them up.
Yes, you’re able to!
Prepare the stuffed peppers through Step 5 and refrigerate for up to one day.
Bake as directed when you’re ready to enjoy them.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
