Stuffed bell peppers have regained their place at the table in our home. Southwest flavors of cumin, chiles and Monterey Jack cheese add zesty flavor. In place of brown rice, I used riced cauliflower (I didn’t tell the family there was cauliflower in the dish and no one knew!). It’s a dinner that can be prepared ahead of time, stored in the fridge and popped in the oven on a busy evening. With two portions per person, it’s hefty enough to stand on it’s own. It’s a simple, nourishing and vibrant one-dish meal.
- 2 tablespoons coconut oil
- 6 green onions, sliced, white and green parts separated
- 1 pound ground beef
- 1 1/2 teaspoons ground cumin
- 2 cloves garlic
- 3 cups riced cauliflower, (see headnote)
- 1 (4.5-ounce) can or jar green chiles
- 2 cups shredded Monterrey Jack cheese (or Fontina for Gaps approved), divided
- 1/2 teaspoon Celtic sea salt
- 4 large red, yellow or orange bell peppers, cut in half lengthwise, seeds removed
- 1/2 cup sour cream or creme fraiche
- 1/2 cup salsa (here’s a great recipe for homemade salsa )
- Preheat oven to 375ºF and adjust rack to middle position. Melt coconut oil in a large skillet over medium heat. Add onion whites and beef and cook until beef is no longer pink, about 5-7 minutes. Make a well in the center of the pan and add the cumin and garlic. Cook in the middle of the pan until fragrant, about 45 seconds and then stir into beef mixture. Add riced cauliflower, chiles, 1 cup cheese and sea salt to pan and stir until all ingredients are incorporated. Remove from heat.
- Place peppers cut side up in a large baking dish. Divide filling mixture evenly among peppers. Pour 1/2 cup water in the bottom of the pan and then cover peppers with a layer of parchment paper followed by a layer foil (I do this so the aluminum doesn’t touch the food). Bake for 25 minutes and remove from oven. Remove the foil and parchment and top each pepper with a bit of sour cream, salsa and remaining 1 cup cheese. Bake for an additional 10 minutes until cheese is bubbly and golden brown. Serve.