Bell Peppers Stuffed With Mexican Cauliflower Rice Recipes

BELL PEPPERS STUFFED WITH MEXICAN CAULIFLOWER RICE

Bell Peppers Stuffed with Mexican Cauliflower Rice image

This dish is a new favorite among my family and myself. I wanted to make something that had a Mexican flair, not too spicy or hot, and keep it low carb. This is definitely going to be a repeated recipe in my home.

Provided by Amberlina79

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

½ head cauliflower, or more to taste
2 (14.5 ounce) cans diced roasted tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon garlic salt
1 teaspoon Italian seasoning
4 green bell peppers, tops and seeds removed
1 pound hamburger meat
1 (10 ounce) package beef chorizo
4 ounces shredded Cheddar cheese

Steps:

Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
Preheat the oven to 400 degrees F (200 degrees C).
Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 767.7 calories, Carbohydrate 22.5 g, Cholesterol 161.8 mg, Fat 54.9 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 23.2 g, Sodium 2179 mg, Sugar 11.8 g

STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE

Stuffed Peppers with Frozen Cauliflower Rice image

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

Ingredients

6 medium bell peppers
1 (10 ounce) package frozen riced cauliflower
1 teaspoon olive oil
1 pound 93% lean ground beef
1 (8 ounce) package cremini mushrooms, diced
2 medium carrots, diced
2 stalks celery, diced
½ medium yellow onion, diced
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
5 leaves fresh basil, chopped

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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