Taco Stuffed Peppers with Cauliflower Rice

While I love having a kitchen now, I’ve struggled cooking for one person. Even with meal planning/prepping, it’s easy to buy a bunch of fresh produce and let it go bad. Because let’s be real, when you come home from a night out with friends or a long day at class or work and start snacking, you’re not going to throw together a salad. You’re going to eat chips. Or trail mix. Or a slice of last night’s leftover pizza. It’s just how it is. (I guess I’m selling myself short here. I tend to keep healthy, non-perishable snacks on hand. It’s just that fresh fruits + veggies aren’t at the top of my list for favorite snack foods.)

It’s easy to buy produce with the intention of eating it and then let it go bad in the fridge. To circumvent this problem, I’ve tried to incorporate it in the meals that I prep for the week. These taco stuffed peppers include cauliflower rice for an extra nutrient boost, as well as all the goodness you get from sweet peppers. Read more for the recipe.

Taco Stuffed Peppers with Cauliflower Rice

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Ingredients

1/2 head of cauliflower, cut into florets

1/2 lb ground beef

2 whole orange peppers

1/4 cup shredded Mexican blend cheese

1 tablespoon chili powder

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon dried oregano

1/4 teaspoon paprika

2/3 teaspoons ground cumin

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Processed with VSCO with c1 preset

Directions

1. Fill the bottom of a pot with about 4 inches of water and a pinch of sea salt (not included in ingredients). Add cauliflower florets. Bring to a boil and reduce heat to medium-low, simmering for 5-7 minutes. The cauliflower is cooked through when it can be easily pierced with a fork. 2. Transfer cauliflower to a blender or food processor. Pulse the cauliflower until it’s completely broken down. Set aside.

Amateur tip: If you don’t have a blender or food processor, you can just cut up cauliflower with a knife until it’s completely broken down. Or follow these instructions to grate it beforehand.

3. In a medium-sized skillet, cook the ground beef until browned. Add the seasonings and stir until combined.

4. Add the cauliflower rice to the ground beef/seasoning mixture. Combine completely.

5. Cut a hole around the stems of the sweet peppers. Remove the stem, seeds, and pith so that the pepper is completely hollow.

Amateur tip: The pith is the white-ish stuff that contains the seeds in a sweet pepper. The more you know.

6. Fill the pepper to the top with the ground beef + seasoning + cauliflower mixture. Cover with Mexican cheese blend.

7. Bake at 350° for 7 minutes, or until the cheese is completely melted.

I found that I end up with a little extra meat/seasoning/cauliflower mixture after stuffing the peppers, so I just throw it in the freezer and eat it with a runny egg on top whenever I need something quick for dinner. You can also substitute pre-made cauliflower rice to speed up the process a little bit. Or if you reaaallyyy want to forego the cauliflower altogether, you can substitute rice. I just prefer to sneak my veggies in where I can.

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