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RECIPE
15 INGREDIENTS 11 STEPS 1hr 30min

Cauliflower Rice Stuffed Peppers

Red peppers stuffed with ground lamb & cauliflower rice are a wonderful warm-season staple. These cauliflower rice stuffed peppers are sure to steal your heart with their aromatic flavors.
Cauliflower Rice Stuffed Peppers Recipe | SideChef
Red peppers stuffed with ground lamb & cauliflower rice are a wonderful warm-season staple. These cauliflower rice stuffed peppers are sure to steal your heart with their aromatic flavors.
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
1hr 30min
Total Time
$4.13
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/3 cup
Olive Oil , divided
1
Large Yellow Onion , finely diced
1 lb
Ground Lamb
or Ground Beef or Vegan Ground Meat
4 cloves
Garlic , minced
1 tsp
plus more to taste
1/2 tsp
plus more to taste
1/4 cup
Finely Chopped Fresh Mint
or 1 Tbsp Dried Mint
1/4 cup
Finely Chopped Fresh Parsley
or 1 Tbsp Dried Parsley
2 Tbsp
Finely Chopped Fresh Oregano
or 2 tsp Dried Oregano
2 Tbsp
Finely Chopped Fresh Dill
or 1 tsp Dried Dill
1 lb
Frozen Cauliflower Rice
3/4 cup
Tomato Paste , divided
1/2 cup
Chicken Broth
as needed
peeled and sliced into wedges
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Nutrition Per Serving

VIEW ALL
CALORIES
442
FAT
31.7 g
PROTEIN
16.6 g
CARBS
23.7 g

Author's Notes

Yields 7 servings. If you cannot procure riced cauliflower, you can pulse cauliflower florets in a food processer until you achieve a small, rice-like texture.

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Heat Olive Oil (2 Tbsp) in a medium-sized pan and sauté Yellow Onion (1) for 5-7 minutes, until they start to soften.
Step 3
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.
Step 4
Add in the Frozen Cauliflower Rice (1 lb) and cook for a few minutes.
Step 5
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.
Step 6
Meanwhile clean and cut the tops off the Red Bell Peppers (7) and remove the seeds and ribs.
Step 7
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.
Step 8
Generously fill each pepper with the filling. Put the tops on the peppers and arrange the Potatoes (as needed) around the peppers.
Step 9
Drizzle the remaining Olive Oil (1/4 cup) over the peppers and potatoes. Season with salt and pepper to taste.
Step 10
Roast for 1 hour or until the edges of the peppers are slightly charred, softened, and withered.
Step 11
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.
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Nutrition Per Serving
Calories
442
% Daily Value*
Fat
31.7 g
41%
Saturated Fat
9.7 g
48%
Trans Fat
0.0 g
--
Cholesterol
55.6 mg
19%
Carbohydrates
23.7 g
9%
Fiber
6.6 g
24%
Sugars
13.8 g
--
Protein
16.6 g
33%
Sodium
563.5 mg
24%
Vitamin D
0.1 µg
0%
Calcium
44.9 mg
3%
Iron
2.2 mg
12%
Potassium
597.2 mg
13%
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