Stuffed Peppers With Cauliflower Rice Paleo Food

STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE

Steps:

• Slice tops off peppers and place peppers on a microwave-safe plate. Remove stems from pepper tops and discard. Dice flesh from pepper tops and set aside 1/2 of the diced peppers; save remaining diced peppers for another use.
• Microwave peppers on high for 3 minutes until partially cooked.
• Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes, stirring halfway through.
• Heat olive oil in a large nonstick skillet over medium-high heat until hot, about 1 minute. Add beef, mushrooms, carrots, celery, onion, and reserved diced peppers and cook until onions begin to turn translucent and beef is nearly cooked, about 5 minutes. Stir in Italian seasoning, red pepper flakes, oregano, salt, and pepper; cook for 1 minute. Add cooked riced cauliflower and garlic; stir and cook until beef is browned and crumbly, breaking up any chunks with a spoon, 2 to 3 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add drained tomatoes, tomato paste, and fresh basil to the skillet and cook until nearly all liquid is absorbed, about 5 more minutes. Turn off heat and allow beef mixture to cool slightly, about 5 minutes.
• Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.
• Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.

STUFFED PEPPERS WITH CAULIFLOWER RICE (PALEO)

Steps:

• Preheat the oven to 350 degrees.
• Cut the tops off of each red pepper.
• Fill each pepper with 1/2 cup of meat sauce and then put the top back on each pepper.
• Place the red peppers in a large pan (I used a 13x9 pan).
• Chop cauliflower in a food processor to create cauliflower "rice".... I filled it 3 times to get the 3 cups of cauliflower rice. But this could be different based on the size of the cauliflower rice. I would just do a little at a time until you get the right amount.
• Evenly spread the chopped cauliflower in the pan surrounding the peppers.
• Evenly pour 1 cup of strained tomatoes on top of the cauliflower and lightly fluff/mix the cauliflower mixture with a fork.
• Put the pan in the oven and bake the stuffed peppers for 60- 70 minutes.
• Once the peppers look a bit "wrinkled" and the dish becomes fragrant, set the oven on broil and let the peppers broil for 2-3 minutes and remove from the oven.
• Let cool and enjoy :)