Stuffed Peppers with Frozen Cauliflower Rice Recipe

Slice tops off peppers and place peppers on a microwave-safe plate. Remove stems from pepper tops and discard. Dice flesh from pepper tops and set aside 1/2 of the diced peppers; save remaining diced peppers for another use.

Microwave peppers on high for 3 minutes until partially cooked.

Place frozen riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes stirring halfway through.

Heat olive oil in a large nonstick skillet over medium-high heat until hot about 1 minute. Add beef mushrooms carrots celery onion and reserved diced peppers and cook until onions begin to turn translucent and beef is nearly cooked about 5 minutes. Stir in Italian seasoning red pepper flakes oregano salt and pepper; cook for 1 minute. Add cooked riced cauliflower and garlic; stir and cook until beef is browned and crumbly breaking up any chunks with a spoon 2 to 3 more minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Add drained tomatoes tomato paste and fresh basil to the skillet and cook until nearly all liquid is absorbed about 5 more minutes. Turn off heat and allow beef mixture to cool slightly about 5 minutes.

Stuff beef mixture evenly into peppers. Stand peppers upright in a baking dish.

Bake in the preheated oven until peppers are tender and filling is hot about 30 minutes.