Living in Texas means Mexican food is a huge part of our diet. Fort Worth is full of delicious Tex-Mex, but sometimes it leaves you feeling not so great… Don’t worry, you don’t have to sacrifice all of your beloved Mexican food, but sometimes it is a good idea to lighten up your meals.
Introducing Stuffed Bell Peppers. This meal has all the right flavors with healthier ingredients. Ditch the taco shell for a bell pepper and you have an easy, healthy, and quick meal!
1 bag of rice cauliflower
2 tbsp. extra-virgin olive oil, plus more for drizzling
2 tbsp onion powder
2 tbsp. tomato paste
3 cloves garlic, minced
1 lb. ground beef
½ c. of salsa or can of diced tomatoes
1 1/2 tsp. dried oregano
Freshly ground black pepper
bell peppers, tops and cores removed
1 c. shredded Mexican Blend Cheese
- Preheat oven to 400°. In a large skillet over medium heat, heat oil and cook riced cauliflower for about 5 minutes. Add onion powder half way through cooking.
- Remove cauliflower and hold in a bowl.
- In the same large skillet, add tomato paste and garlic and cook until fragrant, about 1 minute. Add ground turkey or ground beef and cook. Break up the meat with a wooden spoon, until it is no longer pink, about 6 minutes.
- Then, stir in the cooked riced cauliflower and salsa (or diced tomatoes.) Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
- Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with olive oil. Spoon meat mixture into each pepper and top with cheese. Cover baking dish with foil.
- Bake until the peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, about 10 minutes more.
In about an hour, you’ll have a delicious meal that incorporates two kinds of veggies and a tasty protein. Happy Cooking!