Got extra garden produce to use up or leftover meat and veggies hanging out in the fridge? Grain-free Italian stuffed peppers are the answer.
- 8 medium bell peppers
- 2 tablespoons oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning (or add a heaping ½ teaspoon each of Rosemary, Basil, Parsley, Oregano, and Thyme)
- 1 pound ground beef (grass fed is best)
- 1 teaspoon unrefined sea salt
- 1 ½ cups riced cauliflower, cooked
- 1 15-ounce can diced tomatoes, drained (or 1–2 cups chopped fresh tomatoes)
- 1 cup shredded raw cheddar
- Optional: thinly sliced green onions or chopped fresh parsley, for garnish
- Preheat oven to 375°
- Remove the top of each pepper and set the tops aside. Discard seeds and membranes.
- Place the peppers in a baking dish and season inside with salt and pepper.
- Dice pepper tops and reserve for adding to the filling.
- In a large pan, heat the oil over medium heat. When hot, add diced onion and cook until softened.
- Add the diced pepper tops and cook briefly.
- Next, add the garlic and cook for about one minute, until fragrant.
- Add the ground beef and cook until brown.
- When the beef is almost browned, add the Italian seasoning and stir well to combine.
- When the beef is browned, remove from the heat and stir in riced cauliflower and drained (or fresh) tomatoes. Season as needed with salt and pepper.
- Next, divide the mixture evenly between the peppers.
- Top each pepper with shredded cheddar.
- Add 1 cup water to the baking dish, carefully pouring it between the peppers.
- Grease one side of a large sheet of tin foil and place this side down on top of the peppers. Cover tightly, securing all four sides to the baking dish.
- Bake for about 1 hour, until the peppers are softened, but not mushy. The filling should be heated through.
- If you want to get fancy, sprinkle thinly sliced green onion or chopped fresh parsley on top of each pepper before serving.