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Cauliflower Rice Stuffed Peppers

Cauliflower Rice Stuffed Peppers

Mike Heydt



Large can tomato sauce

1 Tbsp Crushed red pepper

1 Tbsp Caraway seeds

2 Tbsp Chili powder

1 Tbsp Garlic Powder

2 Fresh Tomatoes (or a medium can of crushed tomatoes)


Stuffed Peppers:

4-6 Large green bell peppers

1 lb. lean ground beef/chicken/turkey

1 Head of Cauliflower (I cheated and used a bag from Trader Joe's)

3-4 Garlic cloves

1 Large yellow onion



-Start by adding the can of tomato sauce to a small-medium sized saucepan.  Add all of the seasonings and simmer on low.  Now either dice the tomatoes or add in the crushed tomatoes out of the can.  Keep on low for atleast 30 minutes, stirring occasionally.

-Preheat your oven to 375 degrees

-Cut the tops off of the bell peppers, and rinse out the seeds.  Place in the microwave for about 3 minutes to "pre-cook" them.  This cuts down on cook time in the oven.  

-In order to make cauliflower rice, you will need a blender or food processor.  Break up the cauliflower head in many small florets.  Add these to either machine and blend for 2-3 seconds repeatedly until the florets become a rice-like texture. 

-Dice up your onion, garlic cloves, and add them to a large mixing bowl.  Now add the ground meat and cauliflower rice.  Stir everything together.  Add about half of the sauce you have cooked to that mixture to keep it moist during the cooking process.

-Spoon the mixture into each pre-cooked bell pepper, filling it to the top.

-Cover each pepper with ample amounts of the rest of the sauce.

-Cook uncovered for 30-35 minutes or until the skin on the peppers starts to wrinkle or brown.







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