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Beef and Cauliflower Rice-Stuffed Peppers Recipe

 

beef-cauliflower-rice-stuffed-peppers-recipe
Stuffed peppers are a beloved dish that can be found in almost every cuisine across the globe — with a very flexible recipe. In our version, the filling combines grass-fed, grass-finished ground beef with cauliflower rice for an extra nutritional boost. The cauliflower rice is sturdy and won’t turn to mush during baking. 
If you prefer ground chicken, swap pasture-raised chicken for beef. If you prefer mozzarella to parmesan, substitute the cheese. Add any extra vegetables that you like to the filling. For an extra pop of color, use an assortment of red, yellow, orange, and green peppers for a bright and exciting presentation. These peppers are packed with good stuff! 

 

overall cook time:  about 45 min
inactive cook time:  about 15 min

servings:  4

Ingredients

  • 1-1.5 Pounds Grass-Fed, Grass-Finished Ground Beef
  • 2 Cups Cauliflower Rice (fresh or frozen)
  • 4 Bell Peppers
  • 1 14-oz Can Tomato Sauce
  • 1 Yellow Onion, small diced
  • 3 Cloves Garlic, finely chopped
  • 3-4 Sprigs Fresh Oregano, leaves finely choped
  • ⅓ cup Grated Parmesan Cheese

Spice Blend:

  • 1 tsp Italian Seasoning
  • ¼ tsp Garlic Powder
  • ¼ Tsp Onion Powder

Instructions

  1. Prepare the Peppers
    • Preheat the oven to 450°F.

    • Cut the tops off the peppers and scoop out the ribs and seeds with your fingers or a spoon, reserving the tops.

  2. Start the Filling
    • In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, breaking the meat up with a spoon, until browned, about 4 to 6 minutes.

    • Add the onion, garlic and spice blend and reduce the heat to medium-low; season with salt and pepper. Cook, stirring occasionally, until the onion is completely softened, about 4 to 5 minutes.

  3. Finish the Filling
    • Stir the tomato sauce into the pan of beef and onion. Turn the heat up to medium-high and bring the mixture to a simmer. 

    • Reduce the heat to medium-low and add the cauliflower rice. Cook, stirring occasionally, until heated through, about 2 to 4 minutes. 

    • Remove from heat and stir in half the Parmesan cheese. Season with salt and pepper to taste.

  4. Stuff & Bake the Peppers
    • Spread a thin layer of the beef filling onto the bottom of a baking dish. Place the peppers into the baking dish. (If they don’t sit flat, trim off the rounded edges on the bottom.) Season the insides of the peppers with salt and pepper. 

    • With your hands or a spoon, stuff the hollow peppers with as much of the remaining beef filling as possible (you may have extra filling). Place the peppers’ tops back on. 

    • Roast in the oven until the peppers are softened, cooked through, and a little browned on the outsides, about 13 to 15 minutes.

  5. Finish & Serve
    • Divide any extra filling between plates. Place a roasted, stuffed pepper on top of each plate. Garnish each with the oregano and remaining Parmesan cheese.

 

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