Stuffed Peppers with Cauliflower Rice (Paleo)
A simple paleo dinner recipe with a simple meat sauce and cauliflower rice served up stuffed into peppers.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Main Course
Cuisine: American, Paleo
Servings: 4 servings
- 5 peppers
- 3 cups cauliflower "rice" (put cauliflower florets into a food processor until minced into rice-like pieces)
- 4 cups meat sauce (1/2 cup per pepper and 1 1/2 cup in the pan)
- 1 cup strained tomatoes (I recommend the Pomi brand)
Preheat the oven to 350 degrees.
Cut the tops off of each red pepper.
Fill each pepper with 1/2 cup of meat sauce and then put the top back on each pepper.
Place the red peppers in a large pan (I used a 13x9 pan).
Chop cauliflower in a food processor to create cauliflower "rice".... I filled it 3 times to get the 3 cups of cauliflower rice. But this could be different based on the size of the cauliflower rice. I would just do a little at a time until you get the right amount.
Evenly spread the chopped cauliflower in the pan surrounding the peppers.
Evenly pour 1 cup of strained tomatoes on top of the cauliflower and lightly fluff/mix the cauliflower mixture with a fork.
Put the pan in the oven and bake the stuffed peppers for 60- 70 minutes.
Once the peppers look a bit "wrinkled" and the dish becomes fragrant, set the oven on broil and let the peppers broil for 2-3 minutes and remove from the oven.
Let cool and enjoy :)
Calories: 137kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1280mg | Potassium: 1520mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1738IU | Vitamin C: 200mg | Calcium: 96mg | Iron: 4mg