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)

Ingredient

• 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

Preparation

1. Preheat oven to 375-degrees fahrenheit. 
2. In a large pan, heat oil to medium-high heat. 
3. 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. 
4. 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. 
5. Make sure that the meat is no longer red/pink, then drain fat. 
6. You may use a colander or strainer to remove the fat, the trick is to try to remove as much liquid as possible. 
7. Return the mixture to the pan, then stir in the cauliflower rice and diced tomatoes, and cook until cauliflower rice  is al dente. 
8. Season with dry spices and herbs, the oregano and paprika, and season with salt and pepper. 
9. Let simmer until any additional liquid is reduced. 
10. Place the peppers onto a casserole dish or baking dish. The six peppers should be touching side-to-side. 
11. Brush oil onto the dish. 
12. Toss ½ cup of grated Parmesan into the beef mixture and toss around. 
13. Then fill each pepper cup with the beef mixture, and top with the remaining grated Parmesan and all the mozzarella. 
14. Cover the dish with foil and then bake until the peppers are tender, about 30-40 minutes. 
15. 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. 
16. Garnish with a drizzle of olive oil, sprinkle of paprika, and chopped fresh parsley. Enjoy!