Cauliflower Rice Stuffed Peppers

Preheat the oven to 375 degrees F (190 degrees C).

Heat Olive Oil (2 Tbsp) in a medium-sized pan and sauté Yellow Onion (1) for 5-7 minutes, until they start to soften.

Add the Ground Lamb (1 lb) to the pan, brown it, and season with Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Add the Garlic (4 cloves), Fresh Mint (1/4 cup), Fresh Parsley (1/4 cup), Fresh Oregano (2 Tbsp), and Fresh Dill (2 Tbsp) cook for a few minutes until the garlic is nice and fragrant.

Add in the Frozen Cauliflower Rice (1 lb) and cook for a few minutes.

Next, add in the Tomato Paste (1/2 cup) and stir until the tomato paste is well distributed. Remove pan from heat and set aside.

Meanwhile clean and cut the tops off the Red Bell Peppers (7) and remove the seeds and ribs.

Prepare your pan or casserole dish. Mix the Chicken Broth (1/2 cup) with the remaining Tomato Paste (1/4 cup) and pour onto the bottom of your dish. Place the peppers into the pan cut side up so that they are ready to fill.

Generously fill each pepper with the filling. Put the tops on the peppers and arrange the Potatoes (as needed) around the peppers.

Drizzle the remaining Olive Oil (1/4 cup) over the peppers and potatoes. Season with salt and pepper to taste.

Roast for 1 hour or until the edges of the peppers are slightly charred, softened, and withered.

Remove from oven, and allow to cool as long as you can possibly wait. Serve peppers along with potatoes and some sauce from the bottom of the pan.