Greek Stuffed Bell Peppers with Cauliflower Rice

Ingredients

• 4 Large bell peppers
• about 450 g Ground lamb
• 2 cups Cauliflower rice
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Tomato paste
• 1 tsp Dried oregano
• 2 tbsp Fresh mint
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Chicken broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the tops off the 4 large bell peppers and carefully remove all the seeds and membranes from the inside. Set the bell peppers and their tops aside.
3. 3Place a 30.48 cm skillet over medium heat and add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1/2 medium onion, cut into small pieces, and the 2 cloves garlic, minced. Cook, stirring occasionally, for 5 minutes, or until the onion is soft and translucent.
4. 4Add the about 450 g of ground lamb to the skillet. Cook, breaking it up into smaller pieces with a spoon, for about 8-10 minutes, until it is browned all over. The internal temperature should reach 71°C.
5. 5Stir in the 2 cups of cauliflower rice, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 2 tablespoons of fresh mint, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
6. 6Carefully spoon the lamb and cauliflower rice mixture evenly into the 4 prepared bell peppers. Gently place the stuffed bell peppers upright in a baking dish.
7. 7Pour the 1/2 cup of chicken broth into the bottom of the baking dish, around the bell peppers. Cover the baking dish tightly with aluminum foil.
8. 8Bake in the preheated oven for 30 minutes. Then, carefully remove the aluminum foil and continue baking for another 15-20 minutes, or until the bell peppers are tender when pierced with a fork. The internal temperature of the filling should reach 74°C.
9. 9Let the stuffed bell peppers rest for 5 minutes before serving hot.

Substitutions

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