Pantry Peppers by Makayla Brasfield
4
Points®
Total time: 2 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked cauliflower rice
1½ cup(s)
Uncooked onion
½ medium, yellow variety, chopped
Bell pepper
4 item(s), medium
Coconut oil
1 Tbsp
Uncooked 95% lean ground beef
4 oz
Onion powder
1 pinch(es), or more if desired
Garlic powder
1 pinch(es), or more if desired
Black pepper
1 pinch(es), or more if desired
Canned diced tomatoes
14½ oz, drained well
Light cheddar cheese
1 cup(s), shredded, divided
Creole seasoning
1 tsp, such as Tony Chachere's
Instructions
1
Preheat oven to 350°F.
2
Cook cauliflower rice and set aside.
3
Dice onions and set aside.
4
Wash and deseed peppers. Cut the tops off, chop the tops, and set aside. If your peppers are wobbly, level them by cutting the bottom until they stand up. Place peppers in a small baking dish.
5
On a medium heat, add coconut oil to a large skillet and saute onions and chopped pepper tops until soft.
6
Once veggies are soft, push them to the side and add ground beef, season to your liking with onion powder, garlic powder, and pepper, and cook until done.
7
Add cauliflower rice, diced tomatoes, 1/3 of cheese and Creole seasoning to skillet, and mix well.
8
Add a layer of cheese to the bottom of a pepper. Add some cauliflower rice mixture and add a little cheese on top. Repeat for all peppers.
9
Place peppers in over for 50 minutes or until cheese is melted.
10
Serving size: 1 stuffed pepper
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