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Cauliflower Stuffed Peppers

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  • Prep 45 min
  • Total 1 hr 20 min
  • Servings 4
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Cauliflower, bacon and kale combine to create a Paleo-friendly version of stuffed peppers. We promise you won't miss the rice.
By Betty Crocker Kitchens
Updated Aug 2, 2017
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Ingredients

  • 6 slices gluten-free bacon, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low-sodium tamari soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 teaspoon minced garlic
  • 1 egg, beaten
  • 6 cups cauliflower florets
  • 1 cup coarsely chopped onion
  • 1 cup chopped celery
  • 3 cups shredded kale
  • 4 red or yellow bell peppers, halved lengthwise, seeds and stems removed
  • 2 teaspoons chopped fresh thyme leaves

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with foil.
  • 2
    In 10-inch skillet, cook bacon over medium heat until crispy. Remove bacon from skillet, reserving bacon drippings in skillet. In small bowl, crumble 2 slices of bacon; set aside. In large bowl, crumble 4 slices bacon. Add mustard, tamari soy sauce, salt, cayenne, garlic and egg; mix well. Set aside.
  • 3
    Meanwhile, in food processor fitted with metal blade, place cauliflower. Cover; pulse until very finely chopped (about the size of couscous).
  • 4
    Heat bacon drippings over medium heat; add onion, celery and kale. Cook 3 to 4 minutes, stirring frequently, until kale begins to soften. Add cauliflower; cook 5 to 7 minutes or until cauliflower is softened. Pour mixture into large bowl with bacon mixture; toss lightly to thoroughly mix.
  • 5
    Place pepper halves on cookie sheet. Divide cauliflower mixture among peppers. Roast 25 to 30 minutes or until peppers are tender. Sprinkle with reserved bacon and thyme. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover peppers make an excellent one-dish lunch, either microwaved or reheated in the oven until just warmed through.
  • tip 2
    The cauliflower takes the place of the traditional rice in this Paleo-friendly stuffed pepper.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

230 Calories, 8g Total Fat, 13g Protein, 26g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
950mg
40%
Potassium
1190mg
34%
Total Carbohydrate
26g
9%
Dietary Fiber
8g
32%
Sugars
11g
Protein
13g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
250%
250%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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