Beef stuffed peppers with cauliflower rice
Sweet bell pepper boats filled with a saucy Italian beef and cauliflower rice filling, and they reheat beautifully for lunch.
- 60 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.85 a serving
- 490 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 red bell peppers
- 1½ lb ground beef (85/15)
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 cups riced cauliflower
- 1 can diced tomatoes, 14.5 oz, with its juice
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 tsp italian seasoning
- 1½ tsp salt, divided
- ½ tsp black pepper
- 1 tbsp olive oil
Each serving has about 490 calories, 36 g protein, 20 g carbs and 30 g fat, and costs about $4.85 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No ground beef? Lean ground beef works.
- No yellow onions? White onions or red onions work.
- No riced cauliflower? Frozen cauliflower rice works.
- No diced tomatoes? Crushed tomatoes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F. the onion and the garlic so they’re ready.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
the peppers , scrape out the seeds and white ribs, and set them cut side up on a .
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: A spoon scrapes the ribs out more easily than a knife.Rub the peppers with the oil, sprinkle them with of the salt, and for 15 minutes to .
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Timer: 15 min
the beef in a large over medium-high heat while the peppers roast, breaking it up, for 7 to 8 minutes, until no pink is left.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the onion and garlic and cook 3 minutes, , until the onion is .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 3 min
in the cauliflower rice, tomatoes, Italian seasoning, the rest of the salt and the pepper, and 5 minutes, until thick and not watery.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: A watery filling makes soggy peppers. Let it bubble until a spoon dragged through leaves a trail.Spoon the filling into the peppers, mounding it up, and 15 minutes, until the peppers are tender and the tops are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 15 min
Scatter parsley over the top if you like and serve two halves each.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Hearty no-bean beef chili
60 min
Creamy coconut chicken curry
45 min
Smoky chicken and sweet potato sheet pan
50 min
Egg roll in a bowl
25 min
High-protein dinners ›Cozy comfort food ›What to make with canned tomatoes and bell peppers ›