Italian Style Beef Stuffed Peppers with Cauliflower Rice
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Ingredients
  • 8 colored bell peppers, left whole, tops cut off with seeds and membranes removed inside. Dice up some of the tops to place into the filling as well for added color and taste
  • 1 lb. lean ground beef, 90% lean 10% fat
  • 1 -12oz. bag of frozen cauliflower rice, defrosted
  • 1 -12 oz. bag frozen artichoke hearts, defrosted
  • 1 -28 oz. can of whole San Marzano tomatoes, squished by hand leaving nice size chunks, 1 cup goes into the filling and the rest will be for the bottom of the baking dish, no need to cook it ahead of time
  • 1 onion, chopped
  • 3 large garlic cloves, diced small
  • a handful of both parsley and basil
  • 1 cup of pecorino romano
  • 2 cups of shredded mozzarella, 1½ cups to go inside filling and reserving the ½ to sprinkle on the tops
  • olive oil
Instructions
  1. Heat oven to 375F.
  2. Reserve a cup of the squished tomatoes for the filling and put the rest onto the bottom of a 9x12 baking dish that has been sprayed with olive oil.
  3. Place the 8 raw, cleaned peppers into the baking dish.
  4. Brown the beef in a large skillet until you no longer see pink, then remove and drain on paper towel if need be.
  5. Wipe out the pan and drizzle with olive oil and cook up the cauliflower rice until dry with no liquid in the "rice" doing the same with the artichoke hearts, doing one at a time if need be, set aside to cool.
  6. Quickly saute the onion and garlic and chopped pepper tops as well.
  7. When cool, transfer all the precooked ingredients into a large bowl, the beef, onions, garlic, chopped pepper tops, cauliflower rice and artichoke hearts ( chop the artichoke hearts up before adding).
  8. Now add in your basil, parsley, romano cheeese and a 1- ½ cups of shredded mozzarella and also a cup of the squished san marzano tomatoes.
  9. Gently mix everything together and add salt and pepper to taste.
  10. Fill each raw pepper with the filling, packing it in.
  11. Cover the pan tightly with foil and bake for 35 minutes.
  12. Remove pan and foil, they should be nice and steamy.
  13. Sprinkle remaining shredded mozzarella on each pepper, a little romano and some of the tomato juice from the bottom of the pan and a drizzle of olive oil on each one.
  14. Bake into the oven for another 30 minutes or until the tip of a knife goes easily through the sides.
  15. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2021/04/italian-style-beef-stuffed-peppers-with-cauliflower-rice.html