A perfectly quick one-pan-meal, these deconstructed stuffed peppers are every bit as delicious as the original.
Man, I love stuffed peppers. I love how they taste, and they’re so packed full of veggies. But, I don’t love how long they take to make. Browning the meat, sautéing all the vegetables, then stuffing the peppers and waiting for them to bake. Most nights I don’t have time for all that. One night I had plans to make Paleo stuffed peppers, but with everything we had going on that night I quickly ran out of time. Looking at the clock I figured I had enough time to get everything prepped to stuff the peppers, but didn’t have time for baking the peppers after. Then a light bulb went off, what if I just cut up the peppers and included them with all the other veggies?
Enter in…deconstructed stuffed peppers.
They literally take ½ the time to make as the original stuffed ones.
I didn’t think much of this meal. I mean, it isn’t earth shattering or anything. But, my husband loved it so much he’s asked for it several times since. He’s wanted me to make this while we’re camping too. It’s so easy to have everything cooked ahead, and then you can just warm it up in a skillet while camping.
Try serving cauli-rice on the side, just follow my Minute Cauli-rice recipe. Or serve with regular rice if you need the carbohydrates. You could easily toss the riced cauliflower in the same skillet with the peppers for a one-pan-meal, which I describe in the instructions. I wrote this recipe as a single serve recipe, which is sometimes easier when I’m creating something, thinking about what my food intake needs to be. Then I just multiply the ingredients by how many people I’m cooking for. Find the recipe below or hover over any image to pin for later!
- ½ C cauliflower, riced
- 4 oz ground beef
- ¼ yellow onion, finely chopped
- ½ garlic clove, pressed
- ½ sweet pepper
- ½ C mushrooms, finely chopped
- pinch fresh parsley, finely chopped
- Using a food processor, or grater, process cauliflower until it has a rice-like texture and consistency. Set aside.
- Warm a skillet over med-high heat. Brown ground beef until no longer pink, breaking up meat with a spatula while cooking. Set beef aside, leaving a small amount of liquid in the pan.
- Toss onion in skillet and allow to cook for a few minutes until it becomes translucent. Add garlic and continue to cook for 30 seconds or until garlic becomes fragrant.
- Stir beef, cauliflower and peppers into the onions in the skillet. If mixture is dry add a splash of water. Season with salt and pepper. Cover with a lid and allow mixture to cook for 5 minutes, stir occasionally.
- Add mushrooms to the mixture. If pan is getting dry add another splash of water. Cover with a lid and allow mixture to cook for 5 minutes, stir occasionally. Continue to cook until vegetables have reached preferred softness.
- Salt and pepper to taste. Garnish with fresh parsley and serve hot.