Name: Cauliflower Rice Stuffed Peppers
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1 T olive oil; 1 onion (sliced); 5 oz champignon or button mushrooms (sliced); 1 t tomato paste; 1½ cups cauliflower rice; ½ t sea salt; ½ t black pepper; 2 red bell peppers or other sweet peppers (seeded and cut in half); ¼ cup grated Parmesan cheese for serving

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Cauliflower Rice Stuffed Peppers

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 215 kcal

Ingredients

1 T olive oil
1 onion sliced
5 oz champignon or button mushrooms sliced
1 t tomato paste
1½ cups cauliflower rice
½ t sea salt
½ t black pepper
2 red bell peppers or other sweet peppers seeded and cut in half
¼ cup grated Parmesan cheese for serving

Instructions

In a skillet, heat the olive oil over medium heat. Add the onion, mushrooms, and tomato paste and saute until the mushrooms are golden brown. Add the cauliflower rice, sea salt, and black pepper and stir. Cook for 5 minutes.
Fill the halves of each bell pepper with the cauliflower mixture.
In a 4- to 6-quart slow cooker, arrange the stuffed peppers in a single layer. Cover and cook on LOW heat for 4 hours.
Serve with Parmesan cheese.