Cauliflower Rice & Beef stuffed peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 520.2
- Total Fat: 33.2 g
- Cholesterol: 115.1 mg
- Sodium: 1,024.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 7.4 g
- Protein: 33.9 g
View full nutritional breakdown of Cauliflower Rice & Beef stuffed peppers calories by ingredient
Introduction
Delish alternative for those of us watching our carb intake. Delish alternative for those of us watching our carb intake.Number of Servings: 4
Ingredients
-
1.0 medium (approx 2-3/4" long, 2-1/2" dia) Sweet peppers (bell)
8.0 serving Birds Eye Cauliflower Rice (3/4 C / 82g)
16.0 oz Ground beef, lean
1.0 can (6 oz) Tomato Paste
1.0 small Onions, raw
2.0 tsp Garlic
1.0 tbsp Cumin seed
1.0 tsp Paprika
1.0 tsp Chili powder
1.0 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)
Directions
Cut tops off peppers, clean out seeds and dice tops and set to the side.
Cook cauliflower rice according to package directions.
Saute ground beef, onions, diced pepper tops with salt & pepper until cooked through.
Add cauliflower rice to beef along with seasonings and tomato paste. Mix thoroughly.
Cover, turn heat to low and let flavors meld for 10 or so minutes.
Spoon cauliflower-beef mixture into cut peppers ( there may be some stuffing left over depending on the size of your peppers- save it and serve it alongside cooked stuffed peppers)
Put peppers on a pan (I like to use a round cake pan- it seems to hold the peppers upright and prevent spillage) and put into an oven preheated to 425 degrees. Cook for 20-30 minutes, or until peppers reach desired tenderness. Top each pepper with 1/4 cup of shredded cheese and put back in the oven until melted.
Enjoy!
Serving Size: 1 pepper and a bit of extra "rice"
Cook cauliflower rice according to package directions.
Saute ground beef, onions, diced pepper tops with salt & pepper until cooked through.
Add cauliflower rice to beef along with seasonings and tomato paste. Mix thoroughly.
Cover, turn heat to low and let flavors meld for 10 or so minutes.
Spoon cauliflower-beef mixture into cut peppers ( there may be some stuffing left over depending on the size of your peppers- save it and serve it alongside cooked stuffed peppers)
Put peppers on a pan (I like to use a round cake pan- it seems to hold the peppers upright and prevent spillage) and put into an oven preheated to 425 degrees. Cook for 20-30 minutes, or until peppers reach desired tenderness. Top each pepper with 1/4 cup of shredded cheese and put back in the oven until melted.
Enjoy!
Serving Size: 1 pepper and a bit of extra "rice"
