Fructose Free Classic Cauliflower Stuffed Peppers
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cups cauliflower rice (from about ½ medium head cauliflower, grated or pulsed)
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour the chicken broth into the bottom of the dish.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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