Delicious and Easy Stuffed Peppers with Frozen Cauliflower Rice

Stuffed peppers are a classic comfort food dish, and this recipe puts a healthy and convenient spin on it by using frozen cauliflower rice. This makes the recipe quicker and easier to prepare, without sacrificing any of the flavor. These stuffed peppers are packed with savory ground meat, flavorful vegetables, and a touch of spice, all nestled in tender bell peppers. They are perfect for a weeknight dinner or a healthy make-ahead meal. The use of frozen cauliflower rice not only simplifies the cooking process but also adds a boost of nutrients and fiber, making this dish a guilt-free indulgence.

Why You’ll Love This Recipe

* **Easy and Convenient:** Using frozen cauliflower rice cuts down on prep time significantly.
* **Healthy and Nutritious:** Packed with vegetables, lean protein, and fiber.
* **Customizable:** Easily adapt the filling to your liking with different meats, vegetables, and spices.
* **Make-Ahead Friendly:** Perfect for meal prepping or cooking ahead of time.
* **Gluten-Free and Low-Carb:** A great option for those following specific dietary needs.

Ingredients

* 6 bell peppers (various colors, such as red, yellow, orange, and green)
* 1 pound ground beef (or ground turkey, chicken, or plant-based ground)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped (optional, for extra flavor in the filling)
* 1 (10-ounce) package frozen cauliflower rice
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 (8-ounce) can tomato sauce
* 1 teaspoon Italian seasoning
* 1/2 teaspoon paprika
* 1/4 teaspoon red pepper flakes (optional, for heat)
* Salt and pepper to taste
* 1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
* 2 tablespoons olive oil
* Fresh parsley, chopped (for garnish)

Equipment

* Large skillet
* Baking dish (9×13 inch)
* Knife
* Cutting board
* Measuring spoons and cups
* Mixing bowl

Instructions

Step 1: Prepare the Bell Peppers

1. Preheat oven to 375°F (190°C).
2. Wash the bell peppers thoroughly. Cut off the tops of the peppers. Remove the seeds and membranes from inside each pepper. If desired, chop the tops of the peppers and add them to the filling for extra flavor and texture.
3. In a large pot, bring water to a boil. Blanch the bell peppers for about 5 minutes to soften them slightly. This helps them cook more evenly in the oven. Remove the peppers from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. Drain well and set aside.

Step 2: Prepare the Filling

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Add the ground beef (or your preferred ground meat) to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess grease.
3. If using, add the chopped red bell pepper to the skillet and cook for a few minutes until slightly softened.
4. Stir in the frozen cauliflower rice, diced tomatoes (undrained), tomato sauce, Italian seasoning, paprika, red pepper flakes (if using), salt, and pepper. Mix well to combine. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower rice is heated through and the sauce has thickened slightly.
5. Remove the skillet from the heat and stir in 1/2 cup of the shredded cheese. This will help bind the filling together.

Step 3: Stuff the Peppers

1. Arrange the blanched bell peppers in a greased 9×13 inch baking dish.
2. Spoon the meat and cauliflower rice mixture into each pepper, filling them to the top. Pack the filling in firmly but gently.
3. Sprinkle the remaining 1/2 cup of shredded cheese over the top of the stuffed peppers.

Step 4: Bake the Stuffed Peppers

1. Cover the baking dish with aluminum foil.
2. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Step 5: Serve

1. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
2. Garnish with fresh chopped parsley, if desired.
3. Serve hot and enjoy!

Tips and Variations

* **Meat Options:** Feel free to use ground turkey, ground chicken, or plant-based ground meat instead of ground beef. You can also use a combination of meats.
* **Vegetable Variations:** Add other vegetables to the filling, such as chopped zucchini, mushrooms, or corn. Get creative and use what you have on hand.
* **Spice It Up:** For extra heat, add more red pepper flakes or a dash of cayenne pepper to the filling.
* **Cheese Choices:** Experiment with different types of cheese, such as Monterey Jack, pepper jack, or provolone.
* **Rice Alternative:** If you prefer, you can use cooked rice (white, brown, or wild rice) instead of cauliflower rice. Be sure to adjust the cooking time accordingly.
* **Add Beans:** Incorporate a can of drained and rinsed black beans or kidney beans into the filling for added protein and fiber.
* **Make it Vegetarian:** Omit the meat and add more vegetables and beans to make a vegetarian version. You can also use crumbled tofu or tempeh.
* **Sauce Enhancement:** Add a dollop of sour cream or Greek yogurt on top of each stuffed pepper before serving for extra creaminess and tang.
* **Herbs and Seasonings:** Experiment with different herbs and spices, such as oregano, basil, or chili powder, to customize the flavor of the filling.
* **Bell Pepper Colors:** Using a variety of bell pepper colors not only makes the dish more visually appealing but also adds different flavors and nutrients. Red and yellow peppers are sweeter, while green peppers have a slightly more bitter taste.
* **Freezing Instructions:** Stuffed peppers can be frozen for future meals. Allow the cooked peppers to cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw the peppers in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) until heated through.
* **Make it in a Slow Cooker:** For a hands-off cooking method, you can make stuffed peppers in a slow cooker. Prepare the peppers and filling as directed, then arrange the peppers upright in the slow cooker. Add about 1/2 cup of water or tomato sauce to the bottom of the slow cooker to prevent sticking. Cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender.

Serving Suggestions

* Serve the stuffed peppers as a main course with a side salad or steamed vegetables.
* Pair them with crusty bread or garlic bread for dipping into the sauce.
* Offer a variety of toppings, such as sour cream, guacamole, or salsa, for guests to customize their peppers.
* Serve alongside a simple green salad with a light vinaigrette dressing.
* Make it a complete meal by adding a side of quinoa or couscous.

Nutritional Information (Approximate, per pepper)

* Calories: 350-450
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 20-30g
* Fiber: 5-8g

*(Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.)*

Conclusion

These stuffed peppers with frozen cauliflower rice are a delicious, healthy, and convenient meal option that’s perfect for busy weeknights or meal prepping. The use of frozen cauliflower rice makes the recipe quick and easy to prepare, while the flavorful filling and tender bell peppers make it a satisfying and enjoyable dish. Whether you’re looking for a low-carb alternative to traditional stuffed peppers or simply want to add more vegetables to your diet, this recipe is sure to become a new favorite. Enjoy experimenting with different variations and customizing the filling to suit your taste preferences. Happy cooking!