Riced Cauliflower Stuffed Peppers
(recipe makes 8, so 1/2 or 1/3 it if you want a smaller recipe. Again….makes good leftovers)
- 3/4 lb grass fed ground beef
- 1 package msg free taco seasoning (or make your own)
- 2 small or 1 large onion, diced
- 1 head cauliflower, riced
- 2 tablespoons olive oil
- 8 colored peppers (whatever color you like)
- salt and pepper to taste
Cut tops off of peppers, rinse out seeds. Turn upside down on a baking sheet and bake at 350 for about 15 minutes or until they are as cooked as you like them. While peppers are baking, saute’ onions for about 5 minutes until beginning to soften. Add riced cauliflower for another 5 minutes. Then add ground beef. Cook until ground beef is done. Mix in taco seasoning and stir until well coated. Taste and add salt and pepper as you like (Before stuffing the peppers). Add mixture to cooked peppers and top with sharp cheddar or Mexican blend cheese. If you want the cheesy flavor throughout, you can mix 1 tablespoon of shredded cheese into the mixture per pepper.
This recipe makes approximately 8 stuffed peppers. Each pepper contains 172 calories, 8.9 g fat, 36 mg cholesterol, 11g carbs, 3.8 g fiber, 5.1 g sugar, and 13.7g protein.