Beef-and-Cauliflower Rice Stuffed Peppers
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
- 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.
- 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.
- 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.
- Spoon beef mixture into peppers. Sprinkle with cheeses.
- Bake 10 minutes until browned and bubbly.
