Bell pepper halves stuffed with ground beef, cauliflower rice, and tomato — all the stuffed-pepper comfort, none of the filler.
Ingredients
- 6 bell peppers, halved through the stem and seeded
- 700 g ground beef
- 400 g riced cauliflower (fresh or frozen)
- 1 onion, diced
- 3 garlic cloves, minced
- 400 g canned crushed tomatoes
- 4 g dried oregano
- 3 g smoked paprika
- 8 g sea salt
- 20 g olive oil
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 400°F. Rub the pepper halves with a little oil and roast them empty, cut side up, 10 minutes — the head start means tender peppers instead of crunchy ones.
- Meanwhile brown the beef with the onion; add the garlic for the last minute.
- Stir in the cauliflower rice, crushed tomatoes, oregano, paprika, and salt and simmer 5 minutes until thick enough to hold a spoon shape.
- Fill the pepper halves generously and bake 20-25 minutes until the peppers are fully tender and the tops brown.
Notes
- These reheat well — make the full dozen and lunch is handled.