Cauliflower Rice-Stuffed Peppers

            Cauliflower Rice-Stuffed Peppers

Cut the calories and carbs of conventional stuffed peppers by trading white rice for cauliflower "rice." The riced cauliflower is good and will not go to mush during preparing. Utilize a combination of red, yellow, orange and green peppers to make an engaging show. 

Ingredients4 servings

4 enormous ringer peppers (around 2 pounds)2 cups little cauliflower florets2 tablespoons extra-virgin olive oil, separated 

Touch of salt in addition to ½ teaspoon, dividedPinch of ground pepper in addition to ¼ teaspoon, divided½ cup hacked onion1 pound lean ground beef2 cloves garlic, minced½ teaspoon dried oregano1 (8 ounce) can no-salt-added pureed tomatoes 

½ cup destroyed part-skim mozzarella

Preparation

Prep

• 40 m
• Ready In
  1 h

Preheat stove to 350°F. Cut off stem finishes of ringer peppers. Cut the tissue from the stem and leave. You ought to have around 1 cup. Scoop out seeds from the pepper depressions. Heat about an inch of water to the point of boiling in an enormous pot fitted with a liner bushel. Steam the peppers until beginning to relax, around 3 minutes. Eliminate the peppers from the pot and put them away. Heartbeat cauliflower in a food processor until separated into rice-size pieces. Warmth 1 tablespoon oil in an enormous skillet over medium warmth. Add the cauliflower rice and squeeze every one of salt and pepper. Cook, mixing, until mollified and beginning to brown, around 3 minutes. Move to a little bowl. Crash the container. Add the excess 1 tablespoon oil, the slashed chime pepper, and onion. Cook, blending, until beginning to mollify, around 3 minutes. Add meat, garlic, oregano, and the excess ½ teaspoon salt and ¼ teaspoon pepper. Cook, blending and separating the hamburger with a wooden spoon just until not, at this point pink, around 5 minutes. Add pureed tomatoes and the cauliflower rice; mix to cover. Spot the peppers upstanding in an 8-inch square preparing dish. Fill each pepper with a liberal 1 cup of the cauliflower rice blend. Top each pepper with 2 tablespoons cheddar. Prepare until the filling is warmed through and the cheddar is softened 20 to 25 minutes. 


To make ahead: Prepare stuffed peppers through Step 5 and refrigerate for as long as 1 day.

Nutrition information

Serving size: 1 stuffed pepper 


Per serving: 374 calories; 22 g fat(7 g sat); 3 g fiber; 17 g carbs; 29 g protein; 81 mcg folate; 83 mg cholesterol; 7 g sugars; 0 g added sugars; 621 IU nutrient A; 250 mg nutrient C; 155 mg calcium; 4 mg iron; 522 mg sodium; 1,010 mg potassium 


Sustenance Bonus: Vitamin C (417% day by day esteem), Iron (22% DV), Folate (20% DV) 


Carb Servings: 1 


Trades: 3½ medium-fat protein, 3 vegetable, 1 fat