Bell Peppers Stuffed With Mexican Cauliflower Rice Recipes

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms image

Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.

Provided by Phoebe

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 1h28m

Yield 4

Number Of Ingredients 15

Ingredients

1 head cauliflower, broken into florets
1 tablespoon butter
1 tablespoon olive oil
1 onion, minced
1 cup sliced fresh mushrooms
2 tablespoons minced fresh parsley
1 tablespoon minced garlic, or more to taste
1 teaspoon poultry seasoning
2 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup mozzarella cheese
½ cup whole milk
salt and ground black pepper to taste
4 large bell peppers, stemmed and seeded
1 pinch cayenne pepper, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place cauliflower florets in a food processor; pulse into rice-sized pieces.
Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 29.3 g, Cholesterol 72.2 mg, Fat 19.8 g, Fiber 7.7 g, Protein 30.7 g, SaturatedFat 7 g, Sodium 747.1 mg, Sugar 12.9 g

STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE

Stuffed Peppers with Frozen Cauliflower Rice image

Frozen cauliflower rice is a low-carb stand-in for regular rice in these stuffed bell peppers, making a tasty filling with ground beef, mushrooms, and lots of savory seasonings.

Provided by G D (M)

Categories Fruits and Vegetables Vegetables Cauliflower Rice

Time 1h30m

Yield 6

Number Of Ingredients 17

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
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

Steps:

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 Facts : Calories 262.5 calories, Carbohydrate 21.3 g, Cholesterol 45.6 mg, Fat 11.8 g, Fiber 7.2 g, Protein 19.4 g, SaturatedFat 4.3 g, Sodium 620.5 mg, Sugar 9.7 g

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