Earlier this week my husband brought home a bunch of bell peppers not realizing that I had also bought bell peppers! I had bell peppers overflowing out of my produce drawer. I love a stuffed bell pepper. I usually make mine with 99% lean ground turkey, brown rice, fresh diced tomatoes, feta cheese and mozzarella cheese. On Tuesday night, my friend Courtney from Journey of a Dreamer posted a recipe for Paleo Cauliflower Cilantro Rice and BAM...I knew that when I made my stuffed peppers I would use her recipe instead of brown rice.
It was super easy to make (made easier b/c I used frozen cauliflower florets) and I made extra paleo rice so I could pack some for my husband's lunch and I ate it for lunch yesterday, too!
Here is Courtney's recipe. I pretty much followed it exactly, just DOUBLING it because I used two bags of frozen cauliflower instead of the called for 1 head.
- 1 Head Cauliflower
- 1/4 Cup Olive Oil
- 2 TBS Minced Garlic
- 1/4-1/2 cup chopped cilantro
- Salt & Pepper to Taste
- (optional) Lime Juice
- Pre-heat oven to 350.
- Coarsely chop your head of cauliflower
- Put small batches of chopped cauliflower into food processor and pulse until rice like consistency.
- Mix riced cauliflower with olive oil, garlic, salt & pepper.
- Pour into pan (I used 9×13 glass pan)
- Bake 25-30 minutes at 350.
- Mix in chopped Cilantro (and lime juice if desired)
After I had cooked the rice, and the ground turkey, I stuffed the peppers! Usually I stuff them from the top down, but I decided I wanted to cut them in 1/2 and fill them that way. It worked out just fine!
I did not cook the peppers beforehand. I just layered, ground turkey breast, paleo rice, feta cheese, fresh tomatoes, mozzarella cheese, and then another bit of tomatoes on top, and cooked until the peppers were soft and the cheese was melted, at 425 degrees. It was very good and I will certainly make it again!!