Spicy Pork-Stuffed Peppers
Using riced cauliflower allows you to re-create many rice dishes easily while maintaining a
grain-free, low-carb eating style. While you can rice the cauliflower yourself in a food chopper
or food processor, food retailers such as Trader Joe’s are now selling pre-riced bags for
convenience.
Choose your marinara sauce for low sugar/carbohydrate content, ideally no more than
12 grams net carbs per cup (or prepare it yourself, of course). Also choose the roundest bell
peppers you can find.
MAKES 4 SERVINGS
1⁄4 cup extra-virgin olive oil, coconut oil, avocado oil, or butter
1 yellow onion, chopped
2 cloves garlic, minced
1 pound ground pork
3–4 cups riced cauliflower
2 cups marinara sauce
1⁄4 cup chopped fresh basil or 1 tablespoon dried
1 tablespoon dried oregano
1 tablespoon red-pepper flakes
Sea salt and ground black pepper, to taste
4 green bell peppers, tops cut off, seeded, and membranes removed
In a large skillet over medium-high heat, warm the oil or butter. Cook the onion and garlic
for 3 to 5 minutes, or until the onion is softened.
Add the ground pork and cook, breaking it apart as it cooks, for 8 to 10 minutes, or until no longer pink. Add the cauliflower, marinara sauce, basil, oregano, red-pepper flakes, and salt and black pepper. Cover and cook, stirring occasionally, for 10 minutes, or until the cauliflower is partially softened.
Preheat the oven to 350°F. Make a shallow horizontal cut across the bottom of each bell pepper to help them stand upright. Wh...
Source: Wheat Belly Blog - Category: Cardiology Authors: Dr. Davis Tags: Recipes Undoctored Wheat Belly Lifestyle gluten-free grain-free low-carb Wheat Belly Total Health Source Type: blogs
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