Ingredients 1. 4 large bell peppers (about 2 pounds) 2. 2 cups small cauliflower florets 3. 2 tablespoons extra-virgin olive oil, divided 4. Bertolli Extra Virgin Olive Oil 17 Fl Oz 5. Pinch of salt plus ½ teaspoon, divided 6. Pinch of ground pepper plus ¼ teaspoon, divided 7. ½ cup chopped onion 8. 1 pound lean ground beef 9. 2 cloves garlic, minced 10. ½ teaspoon dried oregano 11. 1 (8 ounce) can no-salt-added tomato sauce 12. ½ cup shredded part-skim mozzarella Preparation 1. Preheat oven to 350°F. 2. Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside. 3. Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl. 4. Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat. 5. Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese. 6. Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes. To make ahead: Prepare stuffed peppers through Step 5 and refrigerate for up to 1 day. References: http://www.eatingwell.com/recipe/265249/cauliflower-rice-stuffed-peppers/
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AuthorAmanda Price- blogger, traveller, fitness enthusiast Archives
August 2018
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