Nickel Allergy Friendly Classic Cauliflower Stuffed Peppers

Total time1 hr

Prep time20 min

Cook time40 min

Nickel Allergy Friendly Classic Cauliflower Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
Chef's tip
Use the same amount of cooked white rice. Add it near the end and heat only until warm.
1 can (14.5 oz) diced tomatoes, drained
2 tbsp tomato paste
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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