Beef-and-Cauliflower Rice Stuffed Peppers

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Ingredients

  • 3 large bell peppers (any colors)
  • 2 cups cauliflower rice (such as Eat Smart)
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • 2 Tbsp olive oil, divided
  • ¾ lb lean ground beef
  • ⅓ cup chopped onion
  • 2 cloves garlic, minced
  • ¼ tsp dried oregano
  • ¾ cup no-salt-added tomato sauce
  • ½ cup shredded mozzarella cheese
  • 3 Tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F. Cut tops off peppers, and remove seeds and membranes. Place peppers, cut sides up, on a rimmed baking sheet. Cover with foil. Bake 15 minutes or until crisp-tender.
  2. Meanwhile, cook cauliflower and ¼ tsp each salt and pepper in 1 Tbsp hot oil in a large skillet over medium heat 3 minutes or until starting to brown, stirring frequently. Transfer to a bowl.
  3. Cook beef, onion, garlic, oregano, ¼ tsp each salt and pepper in 1 Tbsp hot oil in skillet over medium-high heat 6 minutes or until beef is browned and crumbly; drain. Return to skillet; add tomato sauce and cauliflower, stirring to combine.
  4. Spoon beef mixture into peppers. Sprinkle with cheeses.
  5. Bake 10 minutes until browned and bubbly.

Nutritional Information

Main Total
Servings 3
Calories
416
416
Fat (g) 22 22
Sat. Fat (g) 8 8
Protein (g) 34 34
Carb (g) 20 20
Fiber (g) 6 6
Sodium (mg) 701 701

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