Cauliflower Stuffed Bell Pepper

Cauliflower Stuffed Bell Pepper:

Ingredients:

1. 4 medium green, or yellow bell peppers 1/2 inch trimmed off tops, stemmed, seeded

2. 1/2 cup steamed cauliflower rice

3. Olive oil spray

4. 1 medium onion chopped fine

5. 12 oz 97% lean ground beef or 99% lean ground turkey

6. 3 cloves garlic, minced

7. 1 14.5 oz. can diced tomatoes, drained, with 1/4 cup juice reserved

8. PHASE 2 option: 1 tbsp. white cheese

9. 2 tbsp chopped fresh cilantro

10. 1 tbsp chili powder

11. 1 tbsp cumin

12. 1/4 cup tomato paste (no sugar added)

Directions:

1. 
   

In a large sauce pan, bring 4-quarts of water to a boil. Add bell peppers and cook until peppers just begin to soften, about 3 minutes. With a slotted spoon, remove bell peppers and place on a plate lined with a kitchen towel or paper towels.

1. 
   

Return water to a boil and add cauliflower rice, cooking until tender, about 13 minutes. Drain the rice in a colander, and empty into a large bowl and set aside.

1. 
   

Adjust oven rack to the middle position, and preheat oven to 350 degrees F.

1. 
   

Over medium high heat, spray with olive oil in a large skillet.

Add onion and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Add ground beef or turkey, breaking into small pieces, and cook until no longer pink, about 4 minutes.

1. 
   

Stir in garlic and cook for about 30 seconds. Transfer beef, onion, and garlic mixture to large bowl with cauliflower rice.

Stir in tomatoes, (PHASE 2: Add cheese) cilantro, chili pepper, cumin, salt and pepper to taste.

1. 
   

In a small, 9-inch square baking dish lined with aluminum foil for easier clean up, place peppers cut side up.

1. 
   

Divide filling evenly among peppers (about ½ to 2/3 cup per pepper). Add 1-2 tbsp of tomato paste over each filled pepper and (PHASE 2 option: sprinkle each with 1-2 tbsp of cheese).

Bake until cheese is browned and filling is heated through, about 25-30 minutes.