Mexican Stuffed Peppers with Cauliflower Rice
Mexican Stuffed Peppers with Cauliflower Rice
Ground Beef and Cauliflower Rice stuffed in Sweet Peppers
Stuffing Vegetables with Protein
Recipes like this Mexican Stuffed Pepper with Cauliflower rice are awesome because they utilize stuffing a vegetable with protein is PERFECT for weight loss surgery patients. You can get all the flavors from the meats and spices, the texture from the vegetable and skip the extra starches like pasta or potatoes.
Much like a stuffed zucchini (also known as zucchini boats) the stuffed PEPPER is a wonderful recipe creation. You can make them so many different ways and they make awesome leftovers!
For these stuffed peppers I used riced cauliflower to most closely mimic a ‘traditional’ stuffed pepper. We often see stuffed peppers use rice and especially a Mexican Stuffed Pepper which would use taco meat and Mexican style rice.
Instead I used the taco meat and added some cumin to keep flavor. Rice holds a lot of flavor when it swells up with the liquids during cooking. Riced cauliflower is conversely, pretty tasteless. It matters to use a high flavor salsa, taco seasoning and some extra cumin.
Other stuffed vegetable ideas
I have taken the stuffed zucchini pizza boats to other families as a dinner before and it is a hit! Everyone loves the flavors of pizza but appreciate a lighter version using zucchini. Especially when a family keeps receiving heavy meals.
From taco to pizza to buffalo, the flavors of stuffed vegetables is endless!
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Mexican Stuffed Peppers with Cauliflower Rice
Ingredients
- 1 lb 93% lean ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 1 small tomato diced
- 1 tsp cumin
- 4 bell peppers
- 1/2 cup salsa
- 10 oz bag frozen riced cauliflower
Instructions
- Heat oven to 400F. While oven heats, microwave riced cauliflower per package instructions.
- Brown meat; drain. Stir in taco seasoning and water. Simmer on low heat. Add tomatoes, 1/4 cup salsa, cumin and cauliflower rice. Stir to combine.
- Cut tops off peppers. Throw away tops and remove any seeds. Pour salsa in bottom of an oven safe baking dish.Place peppers upright in dish in the salsa. Divide mixture evenly between each pepper. **Refrigerate remaining beef mixture and serve over spinach for fast taco salad meal another day.
- Bake peppers for 30 minutes or until peppers are tender. (Optional extras: serve with salsa, sprinkle with cheese or add fresh cilantro)
This is so good
Yummy!