This easy, comforting dish brings all the flavors of stuffed peppers without the hassle of stuffing each one. It’s perfect for a cozy weeknight dinner that’s full of cheesy, savory goodness.
COOKBOOK / 2371
Start by heating your oven to 350 degrees F. First, pulse the cauliflower in a food processor until it looks like rice—just be careful not to overdo it or it will turn mushy. Then, transfer the riced cauliflower to a dry skillet and warm it over low heat to get rid of any extra moisture.
Next, heat a large skillet over medium-high and cook the ground beef until it’s nicely browned and crumbly, which should take about 5 to 7 minutes. Stir in the riced cauliflower, tomato sauce, and chopped bell peppers, mixing everything together well.
Pour the mixture into a casserole dish, then sprinkle a generous amount of Cheddar cheese on top. Pop it in the oven and bake until the cheese turns golden and bubbly, around 45 minutes to an hour. Let it cool a bit before serving and enjoy!
- Use a mix of bell pepper colors for a vibrant and appealing dish.
- Make sure to cook the rice or grains ahead of time to avoid a soggy bake.
- Cover the dish with foil while baking to keep moisture in, then uncover near the end to brown the cheese.
This dish offers all the comforting flavors of stuffed peppers without the extra work of stuffing each one. It’s a great way to enjoy a hearty, cheesy, and flavorful casserole that comes together quickly. Perfect for busy weeknights or when you want a satisfying meal with minimal fuss.
Serve this bake with a fresh green salad or steamed vegetables to add some crunch and brightness. A dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro can also enhance the flavors and add a nice touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the flavors intact. This dish can also be frozen before baking; thaw overnight in the fridge before cooking.
