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How to Make Stuffed Peppers with Frozen Cauliflower Rice - A Step-by-Step Guide

Stuffed peppers are a delicious and versatile dish that can be filled with a variety of flavorful ingredients. This recipe for Stuffed Peppers with Frozen Cauliflower Rice offers a healthier twist on the classic dish, replacing traditional rice with cauliflower rice for a lighter and lower-carb option. The result is a satisfying and nutritious meal that is perfect for a weeknight dinner or meal prep for the week.

One of the great things about this recipe is that it can be easily custo...

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Ingredients

  • 6 medium bell peppers
  • 1 (10 ounce) package frozen riced cauliflower
  • 1 teaspoon olive oil
  • 1 pound 93% lean ground beef
  • 1 (8 ounce) package cremini mushrooms, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • ½ medium yellow onion, diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes (Optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (6 ounce) can tomato paste
  • 5 leaves fresh basil, chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 stuffed peppers

  • Slice tops off peppers and place peppers on a microwave-safe plate. Remove stems from pepper tops and discard. Dice flesh from pepper tops and set aside 1/2 of the diced peppers; save remaining diced peppers for another use.
  • Microwave peppers on high for 3 minutes until partially cooked.
  • Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes, stirring halfway through.
  • Heat olive oil in a large nonstick skillet over medium-high heat until hot, about 1 minute. Add beef, mushrooms, carrots, celery, onion, and reserved diced peppers and cook until onions begin to turn translucent and beef is nearly cooked, about 5 minutes. Stir in Italian seasoning, red pepper flakes, oregano, salt, and pepper; cook for 1 minute. Add cooked riced cauliflower and garlic; stir and cook until beef is browned and crumbly, breaking up any chunks with a spoon, 2 to 3 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add drained tomatoes, tomato paste, and fresh basil to the skillet and cook until nearly all liquid is absorbed, about 5 more minutes. Turn off heat and allow beef mixture to cool slightly, about 5 minutes.
  • Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.
  • Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.

    • Nutrition

    263 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 46mg
    • Sodium: 621mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 19g
    • Vitamin C: 111mg
    • Calcium: 85mg
    • Iron: 5mg
    • Potassium: 891mg

    Categories

    Stuffed pepper recipes
    Frozen recipes
    Cauliflower rice recipes