Food prep has become an integral part of my routing at home. I rely on having healthy snacks to take to work or prepary on the fly for myself and my husband. Taking the guess work out of cooking for a few days sets me up for success, and a happy tummy!
These bell peppers are one of my husband’s favorites. I have prepared them several different ways, but want to share this week’s creation with you. The combination of grass fed beef, tomato sauce, garlic and herbs is so comforting, and reminds me of something mom used to make. I hope you enjoy!
BEEF & CAULIFLOWER STUFFED BELL PEPPERS
- 6 bell peppers
- 1 lb lean grass fed ground beef
- 1 small head cauliflower
- 6 cloves garlic, or 1 clove elephant garlic
- 1 tbsp Italian herb paste
- 1 cup brown rice (dry measured)
- 1 cup shredded mozzarella cheese (optional)
- 1/2 jar low sugar marinara sauce
- 1 tbsp vegetable bouillon
Start by preheating your oven to 375 degrees F. Add 1 cup brown rice, 1 1/2 cups water, and 1 tbsp vegetable bouillon. Bring to a boil, cover, and let simmer approx. 30 mins, or until all moisture has been absorbed. I am a big fan of this brand, “Better Than Bouillon.” It comes in many flavors, and is great for adding flavor to soups, rice, veggies and more.