Grain-Free Italian Stuffed Peppers

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.

Scale

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

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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 45 minutes to 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.