456 E Vandalia St, Edwardsville, Illinois 62025

PF Kitchen: Cauliflower Rice-Stuffed Peppers

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  • 4 bell peppers, large
  • 2 cups cauliflower, riced
  • 2T extra-virgin olive oil, divided
  • Pinch of salt plus 1/2 tsp, divided
  • Pinch of fresh ground pepper plus 1/4 tsp, divided
  • 1/2 cup onion, chopped
  • 1 pound extra lean organic beef, ground (can use turkey, chicken or your favorite meat substitute!)
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1 (8oz) can of tomato sauce
  • 1/2 cup part-skim mozzarella, shredded


  1. Preheat oven to 350 degrees.
  2. Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside.
  3. Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl.
  4. Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.
  5. Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.
  6. Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes.


374 calories, fat 22g, sat fat 7g, chol 83mg, sodium 522mg, carbs17g, fiber 4g, sugar 7g; protein 29g
Reference: www.eatingwell.com

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