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Cauliflower Rice–Stuffed Peppers
Ingredients
- 4 largebell peppers
about 2 pounds
- 2 csmall cauliflower florets
- 2 tbspextra-virgin olive oil
divided
- salt plus 1/2 teaspoon
divided
- ground pepper plus 1/4 teaspoon
divided
- ½ cchopped onion
- 1 lblean ground beef
- 2 clovesgarlic
minced
- ½ tspdried oregano
- 1can no-salt-added tomato sauce
- ½ cshredded part-skim mozzarella
Directions
- 1
Preheat oven to 350ºF.
- 2
Slice off the stem ends of 4 bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. 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.
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- 3
Pulse 2 cups cauliflower in a food processor until broken down into rice-size pieces. 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.
- 4
Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and ½ cup onion. Cook, stirring, until starting to soften, about 3 minutes. Add 1 pound beef, 2 cloves garlic, ½ teaspoon oregano and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add 8 ounces tomato sauce and the cauliflower rice; stir to coat.
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- 5
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.
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- 6
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.
Cauliflower Rice–Stuffed Peppers
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Ratings & Reviews
Based on 21 ratings
Rating Breakdown
About this Recipe
Looking for a satisfying dinner that keeps carbs in check without sacrificing flavor? These Cauliflower Rice–Stuffed Peppers offer all the comfort of a classic dish with a smart, low-carb twist. The genius of this recipe lies in swapping traditional rice for savory cauliflower florets, creating a light yet filling base. This simple change elevates a beloved comfort food, making it an ideal choice for anyone seeking a healthier alternative to classic stuffed peppers. Prepare to enjoy a vibrant blend of tender bell peppers, rich seasoned ground beef, and fluffy cauliflower rice simmered in a robust tomato sauce, all topped with melted mozzarella. Each bite delivers a harmonious balance of savory, sweet, and tangy notes, making for a truly comforting and complete meal. Despite its gourmet appeal, this recipe is designed to come together in about an hour, yielding four generous servings at just 374 calories each.
Customization & Variations
Easily adapt these stuffed peppers to fit your pantry and preferences. While lean ground beef provides a hearty base, feel free to substitute with ground turkey or a plant-based mince for a vegetarian option. You can also experiment with different cheeses, like a sharp cheddar or a sprinkle of Parmesan for added depth. A mix of bell pepper colors not only adds visual appeal but can also subtly vary the sweetness. Perfect for a wholesome weeknight dinner or a special occasion, these low-carb stuffed peppers stand beautifully on their own. They pair wonderfully with a simple green salad or some steamed green beans for an extra boost of vegetables.