Vegetarian Stuffed Peppers With Cauliflower Rice Food
VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE
These Vegetarian Stuffed Peppers with Cauliflower Rice are a great low carb dinner option!
Provided by She Likes Food
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Pre-heat oven to 400 degrees F. Cut the top off of each pepper and scoop out all the seeds and white membrane. If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute. Remove from water and place in a baking dish.
- Heat a large skillet and add olive oil and riced cauliflower. Sautee until cauliflower is tender, about 7 minutes.
- Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined. Pack each pepper with the filling, how much filling will depend on the size of your pepper. Top with a little sprinkle of cheese. Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.
Nutrition Facts : ServingSize 1 Pepper, Calories 164 calories, Sugar 6.8 g, Sodium 856.6 mg, Fat 4.7 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 22 g, Fiber 8 g, Protein 10.8 g, Cholesterol 9 mg
STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE
Frozen cauliflower rice is a low-carb stand-in for regular rice in these stuffed bell peppers, making a tasty filling with ground beef, mushrooms, and lots of savory seasonings.
Provided by G D (M)
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 1h30m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 21.3 g, Cholesterol 45.6 mg, Fat 11.8 g, Fiber 7.2 g, Protein 19.4 g, SaturatedFat 4.3 g, Sodium 620.5 mg, Sugar 9.7 g
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- Prepare the filling: if you are using cauliflower rice to make these stuffed peppers, cook it in a pan for a few minutes with the spices/herbs included in the ingredients' list and a bit of olive oil. Once the cauliflower rice is ready, wait a few minutes before mixing it with the cheese and adding it into the peppers. If you bake them straight away, you want to wait until the rice is slightly warm but if you plan to assemble the stuffed peppers and store them in the fridge, it's better to wait until the rice is cold. If you are using homemade fresh cauliflower rice, you can skip this step and simply mix it with the spices, herbs, olive oil and cheese in a bowl.
- If your peppers are small, remove just the top part of each pepper and add the filling. If your peppers are quite large, you can remove the top and cut each pepper in 2 parts. Either way, ensure you have enough space to add a good amount of filling.
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