Ingredients
- 6 medium red bell peppers
- 1 tablespoon olive oil
- 1 cup riced cauliflower
- 2 teaspoons fresh garlic minced
- 1/3 cup onion minced
- 1 1/2 teaspoons salt divided
- 1 lb 93% ground beef
- 1 cup (4 oz) grated mozzarella cheese + additional for topping
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley minced (+ additional for garnish)
- 2 teaspoons Italian seasoning
- 1 pinch of ground nutmeg
- 15 oz fire roasted tomatoes diced
- 1 cup marinara sauce
Instructions
- Heat your oven to 350°F.
- Cut the stems out the peppers and scoop out the membranes. Place them upside down in a baking dish and cook until just a little bit tender, about 10 minutes.
- Heat the oil in a large pan on medium-high heat. Add the cauliflower, onion, garlic, and 1/2 teaspoon of salt. Cook until the cauliflower is golden brown, about 5 to 7 minutes. Transfer to a bowl.
- Add the beef into the pan and break it up with your cooking spoon. Cook until no longer pink, about 5 to 7 minutes. Add it into the bowl.
- Add all the ingredients up to the tomatoes into the bowl (including the rest of the salt) and stir well. Then add the tomatoes and marinara and stir to combine.
- Flip the peppers right side up and spoon the mixture into the peppers, leaving a small gap at the top for extra cheese.
- Cover and cook until soft, around 20 to 30 minutes. If topping with cheese, sprinkle on after 20 minutes and cook uncovered for 5 to 10 minutes.
