Beef / Pork

Faux Stuffed Peppers takes 20 minutes to prepare.

Faux Stuffed Peppers takes 45 minutes to cook.

Faux Stuffed Peppers makes 8 servings.

The ingredients for Faux Stuffed Peppers are:

16 oz 80/20 ground beef chuck
8 oz Chorizo, pork and beef
1 head, small (4" dia) Cauliflower, raw
5 serving Sauce, Pasta Sauce, Ragu Chunky Garden Style, Tomato, Basil and Italian Cheese
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
2 serving 1 Med. Green Bell Pepper
.50 cup Ricotta Cheese, part skim milk
.50 cup Cheese - Kraft Shredded Cheddar Cheese
Season to taste

Here is how you make Faux Stuffed Peppers:

Combine chorizo and hamburger and cook until browned, then drain the grease and let cool. While that is cooling, cut the peppers in half, lengthwise (through the stem) and remove the inside seeds and the stems. Use a cheese grater (or food processor) to "rice" the cauliflower. I normally just take a large head of cauliflower as it is (minus the green leaves on the bottom) and just run it over a cheese grater until you have about 2 to 2 1/2 cups of "rice". (NOTE: To ensure the calories are correct, the cauliflower in the ingredients shows as a small head of cauliflower, however it is easier to "rice" a large head of cauliflower on a cheese grater and save the remaining cauliflower for a different meal). The amount of cauliflower can be adjusted based on how much you want to use. Next mix the cauliflower, 1 cup of pasta sauce, half the shredded cheese, the ricotta cheese, and the meat together in a bowl. Season as you like. I prefer using italian seasoning mix with some salt and pepper. Use a 9x13 inch baking dish, cover the bottom of the pan with a small amount of the remaining pasta sauce. Fill the peppers with the meat mixture and place into baking dish. Do the same for all peppers. Cover the tops with the rest of the pasta sauce. Cover with aluminum foil and place into a preheated oven at 350 degrees. Bake for 30-35 minutes. Then remove the aluminum foil, cover with remaining cheese and bake an additional 15 minutes. Take out once the peppers are soft, and the cheese is browned. Serving Size: makes 8 stuffed half peppersNumber of Servings: 8Recipe submitted by SparkPeople user ENCHANTMENT388.

The nutritional information for Faux Stuffed Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 402.0

• Total Fat: 26.4 g
• Cholesterol: 69.7 mg
• Sodium: 841.0 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 3.1 g
• Protein: 22.9 g