Low Carb Cheesy Rice Stuffed Peppers
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the bell pepper in half and place on a shallow oven tray. Drizzle over a 1/2 tablespoon of olive oil and season with a little salt and pepper. Transfer to the oven to bake for 10 minutes until just tender.
Step 3
Whilst the pepper is baking, heat a tablespoon of olive oil in a medium saucepan. Finely chop the garlic and sweat gently until tender.
Step 4
Add the cauliflower rice and stir to combine.
Step 5
Add the tomato purée, paprika, chili and oregano. Stir well.
Step 6
Add the stock and bring to a simmer. Cook for 5 minutes or until most of the liquid has been absorbed.
Step 7
Remove from the heat and stir through the grated cheddar.
Step 8
Divide the cheesy rice evenly between the two part cooked pepper halves.
Step 9
Return to the oven to bake for a further 10 minutes until hot through. Scatter with fresh chopped cilantro to serve.
Ingredients
- Olive Oil – 2 tablespoon
- Red Bell Peppers, Raw – 1 large – 3″ diameter x 3 3/4″
- Cauliflower Rice – 1 cup
- Tomato Puree – 1 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Chili Powder – 1 teaspoon
- Garlic – 1 clove
- Cilantro – 1 tablespoon
- Oregano, Dried – 1 teaspoon
- Vegetable Broth, Bouillon Or Consomme – ½ cup
- Cheddar Cheese – ¼ cup, grated
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon