Cauliflower Stuffed Peppers Recipes

CAULIFLOWER STUFFED PEPPERS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In 10-inch skillet, cook bacon over medium heat until crispy. Remove bacon from skillet, reserving bacon drippings in skillet. In small bowl, crumble 2 slices of bacon; set aside. In large bowl, crumble 4 slices bacon. Add mustard, tamari soy sauce, salt, cayenne, garlic and egg; mix well. Set aside.
• Meanwhile, in food processor fitted with metal blade, place cauliflower. Cover; pulse until very finely chopped (about the size of couscous).
• Heat bacon drippings over medium heat; add onion, celery and kale. Cook 3 to 4 minutes, stirring frequently, until kale begins to soften. Add cauliflower; cook 5 to 7 minutes or until cauliflower is softened. Pour mixture into large bowl with bacon mixture; toss lightly to thoroughly mix.
• Place pepper halves on cookie sheet. Divide cauliflower mixture among peppers. Roast 25 to 30 minutes or until peppers are tender. Sprinkle with reserved bacon and thyme. Serve immediately.

STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE

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.