Have you ever had a food that you refused to eat? Something you are CERTAIN you despise? My children certainly have many of these. Specifically all vegetables. I’ll save my rant about my kids being picky for another post, but for now I’ll focus on my food nemesis. Bell peppers. Up until about a year ago, I refused to eat bell peppers. I decided somewhere in my teenage years that I don’t like bell peppers, and I never tried them again. I certainly wouldn’t have considered eating a stuffed pepper, let alone creating a recipe around them! Turns out, people can change.
A few months into being a mother of three, I decided to try one of those meals in a box delivered to your door services. Desperate times. It was my best effort at the time to eat healthy while having zero energy to plan for cooking, I signed up for the service but neglected to pick my meals. The very first meal out of the box was a stuffed bell pepper recipe. Somewhere between sleep deprivation and trying to lose the final baby weight, I decided to eat a bell pepper again for the first time since the 80’s. Once again, that freaking Daniel Tiger wins again. If you don’t know who Daniel Tiger is, you will someday. He’s a no-pants wearing know-it-all who cartoon tiger who sings about life lessons. I tried a new food, and it tasted good. What I realized since then is that I actually do like bell peppers, but I prefer green. There’s still something for me about red peppers that I don’t enjoy, so I typically use green or mini peppers in my recipes.
This one skillet meal is so easy and light. You could certainly use regular rice, but I prefer cauliflower rice when applicable. It really soaks up the flavors in this dish. This week is Passover, so I’m off grains and such so this a a perfect meal for anyone doing the same. Omit the cheese for Kosher! (I only can speak to Reform Judaism, so please forgive if this is not 100% correct)
- 1 lb(s), 92% Lean Ground Beef
- 1 large Green Bell Pepper, chopped into bite size pieces
- 1 container (3.5 cups ea.), Canned Diced Tomatoes ( do not drain)
- 1 cup, chopped, Onions, raw
- 2 clove, Garlic (minced)
- 1 tsp, Oil - Olive
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 1 tablespoon chopped basil or 1 basil Dorot cube
- 3 oz, Riced Cauliflower
- 1/4 cup shredded or grated Parmesan cheese
- Heat olive oil over medium heat. Add onions, peppers, garlic and saute about 4 min. Add ground beef and break it up with a wooden spoon. Once browned, add tomatoes. Stir in tomatoes and bring pan to a boil.
- Once boiling, bring back to simmer and add remaining ingredients. Once the liquid has absorbed, add cheese until it's melted and it's ready to serve. One skillet, one bowl or plate, delish! Makes 4 servings, 203 calories per serving!