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. Honestly, like a lot of foods, it even better when reheated. I got the idea for the recipe when going through my recipe box looking for another recipe and came across my grandfathers recipe for stuffed peppers. While his is made with beef and rice, seeing the recipe made me remember how much I love them. Its funny how if you don't make something for a while you can forget about it even though it is something you enjoyed 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 is 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 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 out, placing them into a shallow backing dish. Note: I used larger peppers therefore only used four. If you are using smaller peppers you will need 6. Add about 1/2 cup to 3/4 cup to each pepper, till filled. Top with tomato sauce about 1/3 cup to 1/2 cup per pepper depending on how many. Note: you can add the sauce after cooking for 20 minutes if you want to get a crispy top. I personally like to add it at the beginning, then you can cook it and forget it. Your call 😊
Cook you Pork & Cauliflower Rice Stuffed Pepper for 40 minutes at 350 degreed farenhite
Why Pork? I am trying to eat LESS red meat and to incorporate different meats into my meals. I feel like I have been in a rut of repeat of chicken, tacos and spaghetti, time to switch it up! It goes great with my Dairy Free Mashed Potatoes also!!
Don't like cauliflower rice? You honestly 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!
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Pork & Cauliflower Rice Stuffed Pepper
- Prep Time: 10-15 minutes
- Cook Time: 40 minutes
- Total Time: 50-55 minutes
- Yield: 4-8 1x
- Category: dinner
- Method: baking
- Cuisine: american
Description
Pork & Cauliflower Rice Stuffed Pepper is a healthier twist to the classic stuffed pepper!
Ingredients
- 1 tablespoon Olive/Avocado Oil
- 1/2 cup chopped Onion
- 1 teaspoon minced Garlic
- 1 pound Ground Pork
- 10 oz/2 cups Cauliflower Rice
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Paprika
- 1/8 teaspoon Garlic Powder
- 1/8 teaspoon Ground Pepper
Instructions
Stuffing
- Heat oil in a pan over medium low heat
- Add your onions allowing to sauté for 5 minutes.
- 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 prior too.
- 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.
- Add minced garlic sautéing for another minute
- Add the ground pork (and fresh cauliflower rice if not using frozen).
- Cook the pork until it is no longer pink (add cauliflower rice is fork tender if using fresh cauliflower rice if not using frozen
- Once cooked at the cauliflower rice and seasoning to the pan, stirring until combined.
Peppers
- Cut the top off your green peppers and clean them out,
- Place the peppers into a shallow backing dish.
- Note: If you are using larger peppers use four. If you are using smaller peppers use 6.
- Add about 1/2 cup to 3/4 cup to each pepper, till filled.
- Top with tomato sauce about 1/3 cup to 1/2 cup per pepper depending on how many.
- Note: you can add the sauce after cooking for 20 minutes if you want to get a crispy top. I personally like to add it at the beginning, then you can cook it and forget it.
- Cook for 40 minutes, allow to cool for 5 minutes after you remove it from the oven.
Keywords: stuffed pepper
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