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Cauliflower Stuffed Peppers
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Prep Time:
45 minutes
Total Time:
1 hour 20 minutes
"Paleo stuffed peppers with cauliflower, bacon, and kale for a satisfying rice-free twist."
Ingredients:
  • 6 slices gluten-free bacon, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low-sodium tamari soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 teaspoon minced garlic
  • 1 egg, beaten
  • 6 cups cauliflower florets
  • 1 cup coarsely chopped onion
  • 1 cup chopped celery
  • 3 cups shredded kale
  • 4 red or yellow bell peppers, halved lengthwise, seeds and stems removed
  • 2 teaspoons chopped fresh thyme leaves
Instructions:
  • Preheat oven to 400°F and line a cookie sheet with foil.
  • Cook bacon in a 10-inch skillet until crispy. Remove from skillet, keeping the bacon drippings. Crumble 2 slices of bacon in a small bowl; set aside. Crumble 4 slices of bacon in a large bowl and combine with mustard, tamari soy sauce, salt, cayenne, garlic, and egg. Mix well and set aside.
  • Use a food processor with the metal blade to finely chop the cauliflower until it resembles the size of couscous.
  • In a skillet, warm bacon drippings over medium heat. Add onion, celery, and kale, and sauté for 3 to 4 minutes until kale starts to soften. Incorporate cauliflower and cook for another 5 to 7 minutes until cauliflower is tender. Transfer everything to a large bowl with the crispy bacon; gently mix to combine all flavors.
  • Arrange pepper halves on a baking sheet. Fill peppers with cauliflower mixture. Roast for 25-30 minutes until peppers are soft. Garnish with reserved bacon and thyme. Serve hot.

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