The other week we got together with some friends we don’t get to see that often. It was lovely. You know those friends you’ve known forever, where even if you don’t see each other in 8 months you fall right back into a rhythm. Greg and Joanna are those friends. I’ve known Greg since I was 9 years old and we’ve been friends ever since. We’ve traveled Austin, France, and Stockholm together and I hope many more to come.
Joanna was such a gracious, generous, and thoughtful hostess. She made stuffed peppers, salad, and a chocolate cake, all. gluten. free. I brought the pasta and we laughed and joked over good food until the hours slipped away too quickly.
I’m not sure what Joanna stuffed the peppers with except that she did say she used cauliflower in lieu of rice. I used my imagination to recreate her dish. You’ll have leftover meat if you only use the 2 peppers I used.
Zach doesn’t like peppers which is why I only used 2 peppers. Oddly enough I prefer my peppers raw which is why I browned the meat first and baked the peppers only long enough to melt the cheese. If you prefer more well done peppers try cooking the meat in the peppers in the oven, though I imagine that will take much longer than 10 minutes.
- 2 bell peppers, tops cut off and seeded
- Canola Spray
- 1 lb lean ground beef
- ½ tsp salt
- ½ tsp pepper
- Dash of Crushed Red Pepper
- 2 cloves garlic
- 2 cups cauliflower
- 1 tsp olive oil
- 1 TBS basil
- 1 cup pasta sauce
- Parmesan to sprinkle
- Mozzarella to top
- Preheat oven to 350F
- Deseed peppers, keeping the tops and set aside.
- Spray skillet with canola spray and heat over medium heat.
- Brown beef seasoning with salt, pepper, and red pepper.
- In a food processor add the garlic and cauliflower, whirl until well chopped. Can do this by hand.
- Add the cauliflower garlic to skillet and mix well.
- Add the olive oil, basil, and pasta sauce mixing well.
- Spoon into peppers and sprinkle with both cheeses.
- Bake until mozzarella melts, about 10 minutes.