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Stuffed Peppers with Cauliflower Rice (Paleo)

Servings: 4 -5
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 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 :)