CAULIFLOWER STUFFED PEPPERS

Cauliflower Stuffed Peppers image

Cauliflower, bacon and kale combine to create a Paleo-friendly version of stuffed peppers. We promise you won't miss the rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 13

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Ingredients

6 slices gluten-free bacon, chopped
1 tablespoon Dijon mustard
1 tablespoon low-sodium tamari soy sauce
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon minced garlic
1 egg, beaten
6 cups cauliflower florets
1 cup coarsely chopped onion
1 cup chopped celery
3 cups shredded kale
4 red or yellow bell peppers, halved lengthwise, seeds and stems removed
2 teaspoons chopped fresh thyme leaves

Steps:

Heat oven to 400°F. Line cookie sheet with foil.
In 10-inch skillet, cook bacon over medium heat until crispy. Remove bacon from skillet, reserving bacon drippings in skillet. In small bowl, crumble 2 slices of bacon; set aside. In large bowl, crumble 4 slices bacon. Add mustard, tamari soy sauce, salt, cayenne, garlic and egg; mix well. Set aside.
Meanwhile, in food processor fitted with metal blade, place cauliflower. Cover; pulse until very finely chopped (about the size of couscous).
Heat bacon drippings over medium heat; add onion, celery and kale. Cook 3 to 4 minutes, stirring frequently, until kale begins to soften. Add cauliflower; cook 5 to 7 minutes or until cauliflower is softened. Pour mixture into large bowl with bacon mixture; toss lightly to thoroughly mix.
Place pepper halves on cookie sheet. Divide cauliflower mixture among peppers. Roast 25 to 30 minutes or until peppers are tender. Sprinkle with reserved bacon and thyme. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 8 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g