Beef / Pork

Stuffed Pepper Caserole using Riced Cauliflower takes several minutes to prepare.

Stuffed Pepper Caserole using Riced Cauliflower takes several minutes to cook.

Stuffed Pepper Caserole using Riced Cauliflower makes 6 servings.

The ingredients for Stuffed Pepper Caserole using Riced Cauliflower are:

1 lb. 93% Lean Ground Beef
1 Med. Green Bell Pepper - diced
1 Med. Yellow Pepper - diced
1 Med. Red Bell Pepper - diced
1 Med. Orange Bell Pepper - diced
1 small Onion - chopped
3 tsp minced garlic - jar
2 cup Wholesome Pantry Steam in bag Riced Cauliflower - Cooked
1 jar (24 oz) Own Tomato & Basil Sauce (No Sugar Added)
1 1/2 tsp Dried Oregano
1/2 tsp Basil
1 tsp Salt
1 tsp Pepper, black
1 cup Sargento Shredded Reduced Fat 4 Cheese Italian Blend

Here is how you make Stuffed Pepper Caserole using Riced Cauliflower:

*Preheat oven to 350 F.*Coat 13 x 9 dish with cooking spray.*Cook meat. Drain and set aside.*Saute peppers, onions and garlic until vegetables are soft.*Return meat to pan.*Reduce heat to low. Add cooked cauliflower, pasta sauce and seasonings. Stir in 1/2 cup of cheese.*Pour into 13 x 9 dish.*Cover with foil.*Bake 25 min. Uncover and sprinkle with remaining cheese.*Broil 2 - 3 min.Serving Size: Makes 6 - 1 1/3 c. ServingsNumber of Servings: 6Recipe submitted by SparkPeople user MHAVENA417.

The nutritional information for Stuffed Pepper Caserole using Riced Cauliflower is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 480.0

• Total Fat: 17.5 g
• Cholesterol: 123.1 mg
• Sodium: 1,055.9 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 4.9 g
• Protein: 52.0 g