Stuffed Peppers With Frozen Cauliflower Rice Recipes

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STUFFED PEPPERS WITH FROZEN CAULIFLOWER RICE

Frozen cauliflower rice is a low-carb stand-in for regular rice in these stuffed bell peppers, making a tasty filling with ground beef, mushrooms, and lots of savory seasonings.

Provided by G D (M)

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 1h30m

Yield 6

Number Of Ingredients 17



Stuffed Peppers with Frozen Cauliflower Rice image

Steps:

  • Slice tops off peppers and place peppers on a microwave-safe plate. Remove stems from pepper tops and discard. Dice flesh from pepper tops and set aside 1/2 of the diced peppers; save remaining diced peppers for another use.
  • Microwave peppers on high for 3 minutes until partially cooked.
  • Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes, stirring halfway through.
  • Heat olive oil in a large nonstick skillet over medium-high heat until hot, about 1 minute. Add beef, mushrooms, carrots, celery, onion, and reserved diced peppers and cook until onions begin to turn translucent and beef is nearly cooked, about 5 minutes. Stir in Italian seasoning, red pepper flakes, oregano, salt, and pepper; cook for 1 minute. Add cooked riced cauliflower and garlic; stir and cook until beef is browned and crumbly, breaking up any chunks with a spoon, 2 to 3 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add drained tomatoes, tomato paste, and fresh basil to the skillet and cook until nearly all liquid is absorbed, about 5 more minutes. Turn off heat and allow beef mixture to cool slightly, about 5 minutes.
  • Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.
  • Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 21.3 g, Cholesterol 45.6 mg, Fat 11.8 g, Fiber 7.2 g, Protein 19.4 g, SaturatedFat 4.3 g, Sodium 620.5 mg, Sugar 9.7 g

6 medium bell peppers
1 (10 ounce) package frozen riced cauliflower
1 teaspoon olive oil
1 pound 93% lean ground beef
1 (8 ounce) package cremini mushrooms, diced
2 medium carrots, diced
2 stalks celery, diced
½ medium yellow onion, diced
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
5 leaves fresh basil, chopped

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.

Provided by Phoebe

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 1h28m

Yield 4

Number Of Ingredients 15



Stuffed Cauliflower Rice Peppers with Chicken and Mushrooms image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cauliflower florets in a food processor; pulse into rice-sized pieces.
  • Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
  • Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
  • Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 29.3 g, Cholesterol 72.2 mg, Fat 19.8 g, Fiber 7.7 g, Protein 30.7 g, SaturatedFat 7 g, Sodium 747.1 mg, Sugar 12.9 g

1 head cauliflower, broken into florets
1 tablespoon butter
1 tablespoon olive oil
1 onion, minced
1 cup sliced fresh mushrooms
2 tablespoons minced fresh parsley
1 tablespoon minced garlic, or more to taste
1 teaspoon poultry seasoning
2 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup mozzarella cheese
½ cup whole milk
salt and ground black pepper to taste
4 large bell peppers, stemmed and seeded
1 pinch cayenne pepper, or to taste

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