Stuffed Peppers
Recipe courtesy of chef Anthony Serrano
Ingredients
- 6 bell peppers halved lengthwise and deseeded
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 16 ounces Fresh Cravings Chunky Style Salsa
- 2 cups riced cauliflower fresh or frozen
- 2 cups shredded cheddar cheese divided
- 2 pounds 80% lean ground beef cooked, lightly seasoned and drained
- 1 bunch cilantro chopped
Instructions
- Heat grill to medium-high heat.
- Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.
- Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.
- Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.
- Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.
- Remove from heat and let cool slightly. Garnish with cilantro.