Stuffed Peppers with Roasted Zucchini

Cauliflower rice lends itself to a lighter version of stuffed peppers that makes perfect use of seasonal produce.

Stuffed peppers with roasted zucchini

Makes 4 servings

4 red bell peppers
1 lb lean ground beef
1/2 white onion, chopped
2 cloves garlic
1/2 large head cauliflower
15 oz can tomato sauce
1/4 cup chopped mint leaves
1/4 cup chopped parsley
2 large zucchini
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 400 degrees.
  2. While oven heats, core bell peppers and halve them lengthwise. Coat outside of peppers lightly with olive oil. Place cut side down on baking sheet.
  3. Cut zucchini into sticks and toss with olive oil, salt and pepper. Transfer to a baking sheet.
  4. Grate cauliflower coarsely using a food processor or box grater.
  5. Put zucchini and peppers into oven. Cook peppers for 10 minutes, then remove from oven and flip over once cooled slightly.
  6. While zucchini and peppers cook, heat a drizzle of olive oil in a large frying pan or cast iron skillet over medium high heat. Add chopped onion and sautee for a few minutes until translucent. Add garlic and cook briefly.
  7. Add ground beef to skillet and cook until browned, stirring occasionally. Season with salt and pepper. Add cauliflower and stir for a few minutes longer. Add mint, parsley and tomato sauce and cook briefly to evaporate any excess moisture.
  8. Spoon beef and cauliflower filling into pepper halves. Return peppers to oven to cook for another 10 minutes.

Donna W

Donna W


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