Stuffed Bell Peppers with Ground Meat and Cauliflower Rice
The classic – but cauliflower replaces the rice filling, topped with Gouda.
Nutrition per serving
520kcal18.7 gCarbs14.5 gSugar31.8 gProtein34.2 gFat9.6 gFibre
Ingredients
- 600 g red pepper
- 400 g mixed minced meat
- 300 g cauliflower
- 80 g onion
- 8 g garlic
- 15 g olive oil
- 400 g passata
- 20 g tomato purée
- 55 g egg
- 100 g Gouda
- 6 g spices
Preparation
- Halve and core the peppers. Grate the cauliflower into "rice".
- Sweat the onion and garlic, brown the ground meat until crumbly, fry the cauliflower rice for 3 minutes, season generously and let it cool.
- Mix the egg into the filling and stuff the peppers.
- Mix the passata with the tomato paste, season, pour it into the dish and set the peppers in it.
- Sprinkle with the Gouda and bake at 180 °C fan (356 °F) for about 35 minutes.
Classic stuffed peppers with rice quickly reach 40–50 g of carbs per serving – this version comes in around 19 g with an almost identical eating experience.
The classic – but cauliflower replaces the rice filling, topped with Gouda.
Ingredients
- 600 g paprika_rot
- 400 g hack_gemischt
- 300 g blumenkohl
- 80 g zwiebel
- 8 g knoblauch
- 15 g olivenoel
- 400 g passierte_tomaten
- 20 g tomatenmark
- 55 g ei
- 100 g gouda
- 6 g gewuerze
Preparation
- Halve and core the peppers. Grate the cauliflower into "rice".
- Sweat the onion and garlic, brown the ground meat until crumbly, fry the cauliflower rice for 3 minutes, season generously and let it cool.
- Mix the egg into the filling and stuff the peppers.
- Mix the passata with the tomato paste, season, pour it into the dish and set the peppers in it.
- Sprinkle with the Gouda and bake at 180 °C fan (356 °F) for about 35 minutes.
Classic stuffed peppers with rice quickly reach 40–50 g of carbs per serving – this version comes in around 19 g with an almost identical eating experience.