Using riced cauliflower allows you to re-create many rice dishes easily while maintaining a grain-free, low-carb eating style. While you can rice the cauliflower yourself in a food chopper or food processor, food retailers such as Trader Joe’s are now selling pre-riced bags for convenience.
Choose your marinara sauce for low sugar/carbohydrate content, ideally no more than 12 grams net carbs per cup (or prepare it yourself, of course). Also choose the roundest bell peppers you can find.
MAKES 4 SERVINGS
- 1⁄4 cup extra-virgin olive oil, coconut oil, avocado oil, or butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound ground pork
- 3–4 cups riced cauliflower
- 2 cups marinara sauce
- 1⁄4 cup chopped fresh basil or 1 tablespoon dried
- 1 tablespoon dried oregano
- 1 tablespoon red-pepper flakes
- Sea salt and ground black pepper, to taste
- 4 green bell peppers, tops cut off, seeded, and membranes removed
In a large skillet over medium-high heat, warm the oil or butter. Cook the onion and garlic for 3 to 5 minutes, or until the onion is softened.
Add the ground pork and cook, breaking it apart as it cooks, for 8 to 10 minutes, or until no longer pink. Add the cauliflower, marinara sauce, basil, oregano, red-pepper flakes, and salt and black pepper. Cover and cook, stirring occasionally, for 10 minutes, or until the cauliflower is partially softened.
Preheat the oven to 350°F. Make a shallow horizontal cut across the bottom of each bell pepper to help them stand upright. When the cauliflower mixture is finished, spoon into each bell pepper. Transfer the stuffed peppers to a shallow baking pan and bake for 45 minutes, or until the peppers are tender.
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