Active Time:40 minsTotal Time:1 hrServings:4Yield:4 stuffed peppersJump to Nutrition Facts
Active Time:40 minsTotal Time:1 hrServings:4Yield:4 stuffed peppers
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 stuffed peppers
Yield:
4 stuffed peppers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4largebell peppers (about 2 pounds)2cupssmall cauliflower florets2tablespoonsextra-virgin olive oil, dividedPinch of salt plus 1/2 teaspoon, dividedPinch of ground pepper plus 1/4 teaspoon, divided½cupchopped onion1poundlean ground beef2clovesgarlic, minced½teaspoondried oregano1(8 ounce) canno-salt-added tomato sauce½cupshredded part-skim mozzarella
Cook Mode(Keep screen awake)
Ingredients
4largebell peppers (about 2 pounds)
2cupssmall cauliflower florets
2tablespoonsextra-virgin olive oil, divided
Pinch of salt plus 1/2 teaspoon, divided
Pinch of ground pepper plus 1/4 teaspoon, divided
½cupchopped onion
1poundlean ground beef
2clovesgarlic, minced
½teaspoondried oregano
1(8 ounce) canno-salt-added tomato sauce
½cupshredded part-skim mozzarella
Directions
Preheat oven to 350ºF.
Slice off the stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until they start to soften, about 3 minutes. Remove the peppers from the pot and set aside.
Photographer: Antonis Achilleos, Prop Stylist: Food Stylist:Chelsea Zimmer
Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl.
Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.
Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.
Equipment
Food processor, large skillet, 8-inch square baking dish
Frequently Asked QuestionsBell peppers are loaded with vitamins, minerals, fiber and antioxidants. One large bell pepper will give you more than twice the amount of vitamin C you need in a day and over a quarter of your daily vitamin A needs, according to theUSDA. The antioxidants in bell peppers have been linked with a reduced risk of heart disease and cancer. They are also known to help protect eye health.Cauliflower is a cruciferous vegetable, and like other cruciferous veggies (think: broccoli, cabbage and kale), it’s a nutritional powerhouse that provides many health benefits. Regularly eating cruciferous vegetables has been shown to reduce the risk of chronic diseases, including heart disease, cancer, Alzheimer’s and Parkinson’s. Including these crunchy veggies in your diet may also keep your arteries flexible and your blood pressure in a healthy range. And if you’re watching your carb intake, cauliflower can stand in for higher-carb-containing foods, like white rice.Yes! Since this recipe has no gluten-containing ingredients, it is gluten-free.You can use green, red, orange or yellow bell peppers for this recipe. Vary the colors if you want to mix things up. Find bell peppers that are all roughly the same size so they cook evenly together. Bell peppers are perfect for stuffing, but poblano peppers and smaller peppers like mini peppers and even hot peppers like jalapeños can be used as well.You can halve peppers lengthwise and stuff each half, or you can cut the stem ends off the peppers as we do here and stuff them as they sit vertically in the pan. If you choose to do it this way, cutting a small portion off the bottom of the pepper so it sits flat may be helpful. For either method, you will want to remove the seeds before stuffing.We precook the peppers in a steamer basket before stuffing them to soften them up. This helps jump-start the cooking process and helps ensure the peppers and the filling are all done cooking at once.Yes, you can! Prepare the stuffed peppers through Step 5 and refrigerate for up to one day. Bake as directed when you’re ready to enjoy them.
Frequently Asked Questions
Bell peppers are loaded with vitamins, minerals, fiber and antioxidants. One large bell pepper will give you more than twice the amount of vitamin C you need in a day and over a quarter of your daily vitamin A needs, according to theUSDA. The antioxidants in bell peppers have been linked with a reduced risk of heart disease and cancer. They are also known to help protect eye health.
Cauliflower is a cruciferous vegetable, and like other cruciferous veggies (think: broccoli, cabbage and kale), it’s a nutritional powerhouse that provides many health benefits. Regularly eating cruciferous vegetables has been shown to reduce the risk of chronic diseases, including heart disease, cancer, Alzheimer’s and Parkinson’s. Including these crunchy veggies in your diet may also keep your arteries flexible and your blood pressure in a healthy range. And if you’re watching your carb intake, cauliflower can stand in for higher-carb-containing foods, like white rice.
Yes! Since this recipe has no gluten-containing ingredients, it is gluten-free.
You can use green, red, orange or yellow bell peppers for this recipe. Vary the colors if you want to mix things up. Find bell peppers that are all roughly the same size so they cook evenly together. Bell peppers are perfect for stuffing, but poblano peppers and smaller peppers like mini peppers and even hot peppers like jalapeños can be used as well.
You can halve peppers lengthwise and stuff each half, or you can cut the stem ends off the peppers as we do here and stuff them as they sit vertically in the pan. If you choose to do it this way, cutting a small portion off the bottom of the pepper so it sits flat may be helpful. For either method, you will want to remove the seeds before stuffing.
We precook the peppers in a steamer basket before stuffing them to soften them up. This helps jump-start the cooking process and helps ensure the peppers and the filling are all done cooking at once.
Yes, you can! Prepare the stuffed peppers through Step 5 and refrigerate for up to one day. Bake as directed when you’re ready to enjoy them.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)374Calories22gFat17gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
