Easy Stuffed Peppers Recipe

These vibrant bell peppers, generously filled with a wholesome mix of cauliflower rice and lean ground beef, are not only a feast for the eyes but also a celebration of health and flavor.

Nutrition per Serving: Calories: 374 | Protein: 29.3g | Carbohydrates: 16.5g | Fiber: 3.5g | Sugars: 7.2g | Fat: 21.2g | Saturated Fat: 7.2g | Cholesterol: 82.8mg | Sodium: 521.7mg

Serves: 4

Ingredients

• 4 large bell peppers
• 2 cups small cauliflower florets
• 2 tbsp extra-virgin olive oil, divided
• Pinch of salt plus ½ tsp, divided
• Pinch of ground pepper plus ¼ tsp, divided
• ½ cup chopped onion
• 1 lb. lean ground beef
• 2 cloves garlic, minced
• ½ tsp dried oregano
• 1 (8 oz) can tomato sauce (no salt added)
• ½ cup part-skim mozzarella cheese, shredded

Preparation

1. Prepare the Peppers: Preheat the oven to 350°F. Slice off the stem ends of the bell peppers, reserving the flesh. Chop the pepper flesh to yield about 1 cup of pieces. Scoop out the seeds from the pepper cavities.
2. Steam and Prep: Bring an inch of water to a boil in a large pot with a steamer basket. Steam the peppers until they start to soften, about 3 minutes. Set aside.
3. Pulse cauliflower in a food processor until it resembles rice-size pieces. Heat 1 tbsp of olive oil in a skillet, add cauliflower rice with a pinch of salt and pepper, and cook until softened and slightly browned. Transfer to a bowl.
4. Cook the Filling: In the same skillet, add the remaining 1 tbsp oil, chopped bell pepper, and onion. Cook until softened. Add lean ground beef, garlic, dried oregano, and the remaining salt and pepper. Cook until the beef is no longer pink. Stir in tomato sauce and the cauliflower rice, coating the mixture evenly.
5. Place the steamed peppers upright in a baking dish. Fill each pepper with a generous cup of the cauliflower rice and beef mixture. Top each pepper with 2 tbsp of shredded mozzarella cheese.
6. Bake until the filling is heated through and the cheese is melted, approximately 20 to 25 minutes.