Low Carb Stuffed Peppers…in a skillet? Yes! I used to make stuffed peppers with caulirice adapting a traditional approach, but found I usually had some of the stuffing mixture left over and that I actually preferred it in a bowl to the stuffed peppers themselves. When I realized I had started to make extra of the stuffing part on purpose and was looking forward to it more than the stuffed pepper part, I went, “What the heck, Dixie? Why are you doing extra work here?”
Plus you don’t need nearly as many peppers to make the stuffing part than to stuff them. So it’s easier, takes fewer peppers and I like it better. Win all the way around! This also reheats very well, maybe tasting better than when you first make it, and I haven’t tried freezing it yet, but I’m thinking it probably will freeze just fine. If you try it, mention it in the comments!
Turn off heat and mix in your cheese to melt.
Serve it up!
Make sure you drain the tomatoes well. Unlike traditional stuffed peppers using rice, caulirice dishes don't need that liquid
I also cook my hamburger in beef broth base because I like the extra flavor oomph, but saw no reason to include it in the recipe. It's not really integral, just a personal preference.
This batch was made with Pepper-Jack cheese, and tomatoes with green chilies (e.g. Rotel) to give it a little extra kick. But the recipe and nutritionals listed are for my regular version. So that's why the pictures are slightly different.
Tip: I love the Steam Cooking Bags for quick cooking and the food processing attachment on my Juiceman Immersion blender, because together they are just the right size for making short work of whipping up caulirice from either a head of cauliflower or a 16 oz. bag.
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