Pork & Cauliflower Rice Stuffed Pepper

Pork & Cauliflower Rice Stuffed Pepper is a simple, easy, and delicious dinner idea! It takes about 10 minutes of prep, then you just let it cook. I made a batch this week to photograph and had lunch every day this week. Like a lot of foods, it is even better when reheated. I got the idea for the recipe when going through my recipe box and looking for another recipe. I came across my grandfather's recipe for stuffed peppers. While he is made with beef and rice, seeing the recipe made me remember how much I love them. It's funny how if you don't make something for a while, you can forget about it even though you enjoyed it frequently growing up.

How to make Pork & Cauliflower Rice Stuffed Pepper:

Heat oil in a pan over medium-low heat and add your onions, allowing to sauté for 5 minutes. While that onion was sautéing, I microwaved my frozen cauliflower for 3 minutes to defrost in a bowl covered with a wet paper towel. You can use fresh cauliflower rice, but you will need to cook it first, so you can add it when you add the pork and cook it until fork tender. It might take a little longer to cook. Next, add minced garlic, sautéing for another minute, then add the ground pork. Cook the pork until it is no longer pink. Add the cauliflower and seasoning to the pan, stirring until combined.

Cut the top off your green peppers and clean them, placing them into a shallow baking dish. Note: I used larger peppers; therefore, I only used four. If you are using smaller peppers, you will need 6. Add about ½ cup to ¾ cup to each pepper till filled. Top with tomato sauce, about ⅓ cup to ½ cup per pepper, depending on how many. Note: you can add the sauce after cooking for 20 minutes to get a crispy top. I like to add it at the beginning, then you can cook it and forget it. Your call 😊

Cook your Pork & Cauliflower Rice Stuffed Pepper for 40 minutes at 350° Fahrenheit.

Why Pork? I was trying to eat less red meat and incorporate different meats into my meals. I have been in a rut of repeating chicken, tacos, and spaghetti. It's time to switch it up! It also goes great with my Dairy-Free Mashed Potatoes!! 

Want to avoid cauliflower rice? You can't taste it; the rice soaks up the taste of pork and peppers!

I hope you enjoy Pork & Cauliflower Rice Stuffed Peppers as much as we do!

Recipe

Pork & Cauliflower Rice Stuffed Pepper

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Pork & Cauliflower Rice Stuffed Pepper is a healthier twist to the classic stuffed pepper!

• Total Time: 50-55 minutes
• Yield: 4-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon Olive/Avocado Oil
• ½ cup chopped Onion
• 1 teaspoon minced Garlic
• 1 pound Ground Pork
• 10 oz/2 cups Cauliflower Rice
• ½ teaspoon Dried Oregano
• ¼ teaspoon Sea Salt
• ¼ teaspoon Onion Powder
• ¼ teaspoon Paprika
• ⅛ teaspoon Garlic Powder
• ⅛ teaspoon Ground Pepper

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Instructions

Stuffing

1. Heat oil in a pan over medium-low heat
2. Add your onions, allowing them to sauté for 5 minutes.
3. Microwave frozen cauliflower for 3 minutes to defrost in a bowl covered with a wet paper towel/or in the steam bag if you choose.  You can also pull it out and defrost it before that, too.
4. Note: If using fresh cauliflower rice add it when you add the pork and cook it until fork tender. It might take a little longer to cook.
5. Add minced garlic, sautéing for another minute
6. Add the ground pork (and fresh cauliflower rice if not using frozen).
7. Cook the pork until it is no longer pink (add cauliflower rice is fork tender if using fresh cauliflower rice if not using frozen
8. Once cooked the cauliflower rice and seasoning to the pan, stirring until combined. 

Peppers

1. Preheat the oven to 350°F.
2. Cut the top off your green peppers and clean them out,
3. Place the peppers into a shallow baking dish.
4. Note: If you are using larger peppers, use four. If you are using smaller peppers, use 6.
5. Add about ½ cup to ¾ cup to each pepper till filled.
6. Top with tomato sauce, about ⅓ cup to ½ cup per pepper, depending on how many.
7. Note: you can add the sauce after cooking for 20 minutes to get a crispy top. I like to add it at the beginning, then you can cook it and forget it.
8. Cook for 40 minutes, and allow to cool for 5 minutes after you remove it from the oven.

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 10-15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Oven
• Cuisine: american
• Diet: Gluten Free