There’s something about the smell of stuffed peppers that gets me every time. It’s the best of simple ingredients–fresh beef, onions, tomatoes, cheese and seasonings that come together in their own little portable, edible bowls.
In this recipe, I slashed the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower “rice.”
- 1 head cauliflower, riced
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pint sliced mushrooms
- 1 lb. ground Italian sausage
- 1 (14.5-oz.) can diced tomatoes
- 1 (8 oz.) can tomato sauce
- 1 1/2 tsp. dried Italian seasoning
- 1 ½ tsp. Garlic powder
- Kosher salt
- Freshly ground black pepper
- 4 bell peppers, tops and cores removed
- 1 cup. shredded Mozzarella cheese
- 2 tbsp. beef broth
Preheat the oven to 400°
In a large skillet over medium heat, heat oil. Add ground sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Place cooked meat aside.
In the same skillet, cook onion and mushrooms until soft, about 5 minutes.
Stir in garlic and cook until fragrant, about 1 minute more.
Cut the cauliflower into large chunks and place in a food processor.
Add to the skillet with other veggies and sauté for 5-8 minutes.
Return sausage to skillet, and stir in diced tomatoes and tomato sauce. Season with Italian seasoning, garlic powder, salt, and pepper.
Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon sausage mixture into each pepper and top with cheese.
Pour the beef broth into the bottom of the dish, then cover the baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until the cheese is bubbly, 10 minutes more.