Today I was trying to think of a low carbohydrate recipe using stuffed peppers with cauliflower. And, I came up with this recipe. No rice is needed for this light stuffed pepper recipe. Initially, I thought would buy a package of frozen riced cauliflower, but the packages were small and, to me, seemed expensive. This weekend, the large red peppers were on sale for only .50 cents each so I wanted to make something different with them.
So, instead of frozen riced cauliflower, I purchased a package of fresh cauliflower florets. These were washed and ready to eat. First, to rice the cauliflower, I cooked the cauliflower florets until they were very tender.
Initially, I tried to put cooked cauliflower florets through my potatoes ricer. Unfortunately, that didn’t work. All the water came out but the florets were left in the bottom of the ricer.
To solve this issue, I got out my old fashioned potato masher and mashed the cauliflower florets. This worked much better. At the end, I removed any large stem pieces or cut them down with a knife.
Red Pepper Stuffed with Cauliflower and Ground Meat – Low Carb Recipe
Ingredients:
- Large Red Peppers, (2), cut into two, stems and seeds removed
- Cauliflower Florets, pre-washed, 10 ounce bag
- Organic Ground Beef,(93% lean and 7% fat), 1 pound
- Garlic Cloves, 2 minced
- Red Onion, 1/2 medium sized one, diced.
- Soy Sauce, 1 Teaspoon
- Dried Parsley, 2 Teaspoons
- Better than Bouillon, Roasted Beef Base, 2 Teaspoons
- Beef Base Stock, 1 1/2 cups
- Grated Cheese, 3/4th of a cup
- Salt and Pepper, dash or two of each
Cook cauliflower in water until fork tender.
Large red peppers, halved, seeded and with stems removed. So, if your peppers are smaller, you will get more servings.
These peppers are almost ready for the oven. Don’t forget the grated cheese.
Directions:
- Remove cauliflower from bag place in a pan with about 1/2 cup of water. Cook cauliflower until tender. Use a fork to test for doneness. When done, remove from heat, drain, and mash with potato masher until all that remains are small pieces.
- In a separate large pan, spray pan with nonstick spray, cook ground meat until browned. Drain fat from pan and add onion and garlic. Cook until the onions look translucent. Add soy sauce, dried parsley, Better than Bouillon, salt and pepper.
- Add mashed cauliflower to meat mixture. Add, 1/2 cup of beef stock base and cook until almost all the water is evaporated.
- Spray baking pan with nonstick spray. Arrange red peppers in bottom of the pan. fill peppers with meat/cauliflower mixture. You should have enough to mound each pepper slightly with filling. Pour the last of the beef stock base over the peppers. Sprinkle with about 3/4 cup of grated cheese. Sprinkle with a little more parsley on top of peppers to add color.
- Bake in a 350 degree F. oven for about 1/2 hour to 3/4th of an hour. The peppers are done when the red pepper shell is soft and pierces easily with a fork. Using large peppers, you will get four servings.
Ending Notes of Stuffed Peppers with Cauliflower
This recipe takes a little longer to do since you are making your cauliflower “rice” with fresh produce. If you are running short of time, please feel free to use store purchase frozen riced cauliflower.
Enjoy the Lo Carb meal. I also served the peppers with a fresh salad.