Cauliflower Beef Stuffed Peppers

Ingredients

• Red bell pepper

  Sweet, raw

  4 large (2-1/4 per pound, approx 3-3/4" lo or 656g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Onions

  Raw

  1 cup, chopped or 160g

• Ground beef

  80% lean meat / 20% fat, raw

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Tomato sauce

  No salt added

  1 cup or 245g

• Mozzarella cheese

  Low sodium

  1 cup, shredded or 113g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Preheat the oven to 350°F. Slice off the stem ends of the bell peppers and chop the flesh from the stem. You should have about 1 cup. Scoop out the seeds. Bring about an inch of water to a boil and steam the peppers until they start to soften, about 3 minutes. Set aside.
2. Pulse the cauliflower in a food processor until it resembles rice-sized pieces. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the cauliflower rice with a pinch of salt and pepper. Cook, stirring, until it starts to brown, about 3 minutes. Transfer to a small bowl.
3. Wipe out the pan and sauté the chopped bell pepper and onion. Cook, stirring, until they start to soften, about 3 minutes. Add the beef, garlic, oregano, and more salt and pepper. Cook, stirring and breaking up the beef with a wooden spoon, just until no longer pink, about 5 minutes. Add the tomato sauce and the cauliflower rice; stir to coat.
4. Place the peppers upright in an 8-inch square baking dish. Fill each pepper with the cauliflower rice mixture and top with cheese. Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.

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