Cauliflower Rice-Stuffed Peppers
374 calories each
4 large bell peppers (about 2 lbs)
2 c small cauliflower florets
2 Tbls Extra-Virgin Olive oil (divided)
Pinch of salt + 1/2 tsp (divided)
Pinch of pepper + 1/4 tsp (divided)
1/2 c chopped onion
1 lb lean ground beef
2 cloves garlic (minced)
1/2 tsp dried oregano
1 (8 oz) can No Salt Added Tomato sauce
1/2 c Part-Skim Mozzarella (shredded)
Preheat oven to 350 degrees.
Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside.
Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl.
Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.
Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.
Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.
1 serving (1 pepper): 374 calories, 29.3g protein, 16.5g carbohydrates, 3.5g fiber, 7.2g sugar, 21.7g fat, 7.2g saturated fat, 82.8mg cholesterol, 521.7mg sodium.