Low Carb Stuffed Peppers…in a skillet? Yes! I used to make stuffed peppers with caulirice adapting a traditional approach, but found I usually had some of the stuffing mixture left over and that I actually preferred it in a bowl to the stuffed peppers themselves. When I realized I had started to make extra of the stuffing part on purpose and was looking forward to it more than the stuffed pepper part, I went, “What the heck, Dixie? Why are you doing extra work here?”
Plus you don’t need nearly as many peppers to make the stuffing part than to stuff them. So it’s easier, takes fewer peppers and I like it better. Win all the way around! This also reheats very well, maybe tasting better than when you first make it, and I haven’t tried freezing it yet, but I’m thinking it probably will freeze just fine. If you try it, mention it in the comments!
- 1 pound ground beef
- 2 green peppers (chopped)
- 1 head cauliflower (chopped)
- 2 cups shredded co-Jack cheese
- 2 cans diced tomatoes (drained well)
- 1/3 onion (chopped)
- 2 tablespoons worcestershire sauce
- 1 tablespoon liquid smoke flavoring
- 1 dash salt and pepper
- Gather up your goodies.
- Chop up cauliflower and start it cooking until slightly tender. Not to mush!
- Put Hamburger in your skillet to start it cooking.
- Chop up onions and green peppers.
- Add the chopped onions and chopped green peppers to your hamburger and let them cook in the hamburger grease until they start to get tender. Then add in your well-drained tomatoes.
- "Rice" your cauliflower by pulsing it through a food processor a few times, mixing with a fork every few pulses. If you don't bring the cauliflower from the bottom up in between pulses, it will turn to mush on the bottom instead of rice consistency. Fluff with a fork.
- Mix in caulirice into the skillet.
- Turn off heat and mix in your cheese to melt.
- Serve it up!
Tip: I love the Steam Cooking Bags for quick cooking and the food processing attachment on my Juiceman Immersion blender, because together they are just the right size for making short work of whipping up caulirice from either a head of cauliflower or a 16 oz. bag.
When do we add the smoke and worcestershire?
I add it into the hamburger as I’m cooking it.
Have you tried it with ground turkey instead of beef?
I have not. I just don’t eat a lot of ground turkey but I don’t see any reason why not. Let us know how it comes out if you do !
How many net carbs? Just wanted to make sure I’m reading it right. Thanks
6, by my calculation.
What size cans of tomatoes ❓
I think mine was 14 1/2? They keep sizing down grocery packages! A normal size can, not the huge one. But most of my recipes are pretty forgiving. So if your can is a little bigger or smaller than mine, should make no difference.
About how many minutes should the cauliflower be cooked? I’ve never cooked fresh cauliflower before, so I have no idea how long to cook it. Making this, tonight, in hopes I get the answer to my question, soon…lol. Thank you!
Until tender. I can’t get the time really without knowing your specifics, but just until it’s the right texture or consistency to taste or were kind of like rice. In the bag I think I usually end up microwave and it about 5 or 6 minutes. Hope that helps!
Made this last week and both my wife and I loved it!
So glad to hear it!
This was so good. I didn’t have smoke flavoring so I just skipped it. The hubby hates cauliflower but actually liked it in this recipe. It doesn’t add much flavor just texture. 2 thumbs up and I will definitely make this again
Yay! So glad to hear it. ♥
Could I use freshly fixed tomatoes instead of canned?
Absolutely! I’m sure that would taste great.
1 g per serving is this info correct? Don’t sound right to me.
No! When I change my recipe format, I got some weirdness like this. Thanks for pointing it out. Figure 1/6 of the recipe. I don’t know how much in volume that is at this point, though….
I added sausage and switched the riced cauliflower for riced broccoli- it was really good!
Great ideas! Thanks for sharing, Michelle.