Hey, What’s Cookin’?
Stuffed peppers are old-fashioned favorite. They are even kinda cute: edible vegetable “cups” that hold savory meat, vegetables, and rice. Problem is, they do take extra time to prepare, what with having to fill the peppers, carefully arranging them in a dish so they don’t fall over, and making sure the peppers get thorougly cooked. Wouldn’t it be nice to have all the flavor of stuffed peppers without all the work?
Welcome to what I like to call “Deconstructed Stuffed Peppers!” All the deliciousness with hardly any fuss. Heck, it only takes one pan–a Dutch oven or big ovenproof skillet (think cast iron)–to prepare and bake. You won’t get any easier than that!
Deconstructed Stuffed Peppers are great for meal prep, too. You can prepare your lunches or dinners for the entire work week! And my version of stuffed peppers use cauliflower rice instead of regular rice, to keep your healthy eating goals intact. What’s not to love about that? Try my Deconstructed Stuffed Peppers this week for a hot, hearty meal!
Deconstructed Stuffed Peppers
Adapted from: various internet recipes
- 1 pkg (12-16 oz) frozen cauliflower rice (or fresh, if you care to make it)
- salt and pepper
- 1 tbs olive oil
- 1 medium yellow onion, chopped
- 1 large green bell pepper, diced into 1/2-inch pieces
- 1 large red, orange, or yellow bell pepper; diced into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tbs Italian seasoning
- 1 pound extra lean ground beef, turkey, or chicken
- 1/4 cup tomato paste
- 1- 14.5 ounce can petite diced tomatoes
- 2 tbs Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 3/4 cup shredded part-skim mozzarella cheese
- 1 tbs dried parsley or basil
- Cook cauliflower rice according to package directions and set aside.
- Preheat oven to 350° F.
- In a large Dutch oven or ovenproof skillet over medium heat, sauté onion and peppers in olive oil for 6 minutes. Add the garlic and Italian seasoning and sautee another minute.
- Add ground meat to skillet and cook, stirring and breaking apart meat until no pink remains; at least 5 minutes.
- Stir in tomato paste, diced tomatoes, Worcestershire sauce, black pepper and crushed red pepper. Bring to a boil.
- Remove skillet from heat. Stir in cooked cauliflower rice.Top with cheese and parsley/basil.
- Place Dutch oven or ovenproof skillet in oven and bake uncovered for 30 minutes. Remove casserole from oven and let rest 5 minutes before serving.
Notes: If you’re looking for more vegetables, try a heap of steamed carrots or green beans (or both!) on the side.
Photograph via Pinterest