Bell Peppers Stuffed with Meat, Kale, & Cauliflower Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 cups diced Fresh Kale
  • 1 lbs ground beef or ground turkey
  • 1 can 14.5 fl. oz. Diced Tomatoes
  • 2 cups Shredded Pepper jack Cheese
  • 1 Head Cauliflower
  • 4 Fresh Bell Peppers
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Parsley
  • 1 minced clove garlic
  • Salt & Pepper
Instructions
  1. Heat oven to 350°F
  2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a pot add enough water to cover peppers. Heat to boiling; add peppers and a dash of salt. Cook about 5 minutes, then remove bell pepper. You may want to sit them upside down to drain.
  3. Remove leaves and cut cauliflower into at least 4 large pieces. After you remove bell peppers from boiling water, add in the cauliflower and a dash of salt. Cook about 5 minutes, drain. Now, place cauliflower in a food process and pulse a few times. You want it to have the look of rice.
  4. In a skillet cook ground beef and then drain. Return to skillet, add in kale, diced tomatoes, cauliflower, cumin, garlic, parsley, and a dash of salt and pepper. Cook on medium heat until kale is tender, about 8 minutes. At the end add in 1 cup of the shredded pepper jack cheese.
  5. Stand peppers upright in a greased 8-inch square glass baking dish. Stuff with mixture. Then, top with remaining cheese. Cover tightly with foil. Bake 20 minutes.
Recipe by FYI by Tina at https://fyibytina.com/bell-peppers-stuffed-with-meat-kale-cauliflower-recipe/