So I teased this recipe last Monday on my Instagram for Cinco de Mayo. I was super excited when people asked for the recipe! I would have posted it sooner, but I had some things planned for Mother’s Day. Anyways now it is up! This stuffed pepper casserole is super easy to make, and it is really versatile. Like things a little spicy? Throw in a little chili powder. No diced tomatoes on hand? You can sub for tomato sauce, just check the ingredients. I love recipes that don’t have to be precise. Use what you have on hand. I’m starting my social media detox. Just to keep y’all in the know, my lovely sister volunteered to monitor my blog for me while I am in Europe. She really is the best. I already have everything ready to go, but she will be posting to social media for me. So if you see posts on Instagram of food that’s my sister helping me out. I’ll try to respond to comments in a semi-timely fashion, but please be patient with me over the next month! I chose to keep my blog up and running while I’m away because I love all my readers. I hope you love everything I have planned for the next month!
- 1 lb ground beef
- 1 tsp bacon fat
- 1 small cauliflower, rough chopped
- 2 12oz cans diced tomatoes
- 3 green bell peppers, rough chopped
- 2 tbls worcestershire
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1 tsp pepper
- 4 eggs, whisked
- Heat oven to 375 degrees.
- In a large skillet, melt bacon fat and brown ground beef.
- While the meat is browning, throw cauliflower into a food processor. Pulse a couple times to make “rice.”
- Dump rice into large bowl.
- Pour tomatoes into blender and mix until smooth.
- Add browned meat, bell peppers, tomato puree and seasoning to bowl.
- Mix everything together with the 4 eggs.
- Pour into one-large or 2 small greased casserole dish.
- Bake for 50-55 minutes or until eggs are set. I like to top this with a little salsa.