Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 6
Ingredients:
3 tablespoons olive oil
6 bell peppers- caps, seeds, and membranes removed
1 pound ground beef
1 pound ground pork
1.5 cups cauliflower rice
5 oz. parmesan, grated
1 medium onion diced
3 cloves garlic, minced
1 pound tomatoes (we used cherry heirlooms)
1 cup basil
2 tsp kosher salt
mouf pork seasoning
mouf beef seasoning
Method
In a pan heat one tbsp olive oil and cook diced onion until translucent. Add cauliflower rice and cook over medium high heat for approximately 10 minutes. Season with Mouf Pork to taste.
In a mixing bowl, combine beef, pork, 4 oz of parmesan and cauliflower/onion mixture. Season generously with Mouf Beef.
Add stuffing to bell peppers and place into a roasting pan. Cover with aluminum foil and bake at 375° for one hour.
While peppers are in the oven make a puree of the tomatoes. Quarter or halve tomatoes and add to a blender. Blend until the skins are no longer noticeable.
In a pan heat 2 tbsp olive oil. Cook minced garlic in the pan for approximately 2 minutes (until starting to brown) then add tomato puree.
Simmer puree for 10 minutes, add basil, and continue simmer for an additional10 minutes.
Remove peppers from oven and spoon on tomato sauce and top with remaining parmesan. Put peppers back into the oven and bake uncovered for an additional 20 minutes.
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