4 large bell peppers (any color)
1 lb extra lean ground beef or ground turkey
1 clove garlic, minced
1 cup cauliflower, grated **See cauliflower rice recipes in the tip of the week for extra flavor**
1 teaspoon sea salt
1/4 teaspoon black pepper
1 can (14.5 oz) diced tomatoes
1 can (8 oz) plain tomato sauce (low sugar or sugar free)
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 5 minutes; drain.
- In 10-inch skillet, cook meat and garlic over medium heat 8 to 10 minutes, stirring occasionally, until meat is brown; drain. Stir in cauliflower, salt, pepper, diced tomatoes and tomato sauce; cook until hot.
- Heat oven to 350°F.
- Stuff peppers with meat mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.
- Cover tightly with foil. Bake 30 minutes. Uncover and bake about 10 minutes longer or until peppers are tender.