Get rid of those extra calories and carbs in most traditional stuffed pepper recipes and cross over to a healthier version that is loaded with nutrients without sacrificing great flavor! We are swapping that white rice for cauliflower “rice.” Use any color pepper you have on hand and pack up those left overs for work the next day.
Preheat oven to 350 degrees Fahrenheit.
Cut bell peppers in half down the middle and core out all seeds and pepper cavities. Boil an inch of water in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 2-3 minutes. Removed the peppers from the pot and set aside.
Pulse cauliflower in a food processor until contents are the size of rice. Heat half of the olive oil in a large skillet over medium heat. Add the cauliflower rice and a pinch of salt and pepper. Cook, stirring, until softened and starting to brown, about 3-5 minutes. Transfer to a small bowl.
Wipe out pan and add the remainder of the olive oil and sauté the onion until tender, about 3-5 minutes. Add garlic, beef, oregano, red pepper flake, cumin and salt and pepper to taste. 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.
Place peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower mixture. Top each pepper with 2 Tbsp. cheese.
Bake until the filling is heated through and the cheese is melted, about 20-25 Minutes.
NOTES: This also goes great with ground turkey. I will often make the meat and cut/core the peppers on Sunday prep day if I know we have a lot going on in the evenings during the week. This is a great double-batch recipe that you can pre-package for lunches during the week too!
Serving Size 1/2 bell pepper