Rootastes “Cauliflower-Rice” Stuffed Bell Peppers
Ready to cozy up to some comfort food for dinner? Our stuffed bell peppers recipe swaps in cauliflower rice for a lighter meal that still delivers flavor. (Serves 4)
- 2 Tbsp extra virgin olive oil (Additional for Garnish)
- 1 small onion, diced
- 1 small carrot, diced
- 1 short celery stalk, diced
- 3 small tomatoes, diced
- 1 Tbsp tomato paste
- 3 garlic cloves, minced
- 1 lb. ground beef
- 1 tsp dried oregano
- 1 tsp paprika
- 1 head of cauliflower, chopped into rice grain size (Use pulse function on food processor.)
- 6 bell peppers, top and cores removed with the body left in cup form
- 1 c. grated Parmesan cheese (additional for garnish)
- 1 c. shredded mozzarella cheese
- Chopped parsley, for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat oven to 375-degrees fahrenheit.
- In a large pan, heat oil to medium-high heat.
- Add and toss around diced onions, carrots, and celery until translucent and soft. Should take up to several minutes, not looking for color just tenderness.
- Stir in garlic and tomato paste until tender and fragrant. Incorporate ground beef and cook further, making sure to break the beef into small pieces.
- Make sure that the meat is no longer red/pink, then drain fat.
- You may use a colander or strainer to remove the fat, the trick is to try to remove as much liquid as possible.
- Return the mixture to the pan, then stir in the cauliflower rice and diced tomatoes, and cook until cauliflower rice is al dente.
- Season with dry spices and herbs, the oregano and paprika, and season with salt and pepper.
- Let simmer until any additional liquid is reduced.
- Place the peppers onto a casserole dish or baking dish. The six peppers should be touching side-to-side.
- Brush oil onto the dish.
- Toss ½ cup of grated Parmesan into the beef mixture and toss around.
- Then fill each pepper cup with the beef mixture, and top with the remaining grated Parmesan and all the mozzarella.
- Cover the dish with foil and then bake until the peppers are tender, about 30-40 minutes.
- Remove foil and place the pan on the top rack of the oven and cook until cheese is bubbling and colored. About 10-15 minutes more.
- Garnish with a drizzle of olive oil, sprinkle of paprika, and chopped fresh parsley. Enjoy!