For the peppers:
- 4 green peppers (or other colors–they are just the cheapest)
- 2lbs ground beef
- 1/3 head of cauliflower
- 1 6 oz can tomato paste
- 1 yellow onion
- 1 garlic cloves, minced
- 1/2 jalapeno, minced
- 1/2-2/3 cup beef broth
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cumin
- 1 teaspoon tarragon
- 1/2 teaspoon chili powder
For the rice:
- 2/3 head cauliflower
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 6oz can tomato paste
- 1/2 jalapeno, minced
- 1/3 cup salsa, your choice (no sugar please and thank you)
- 1/4 cup beef broth
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cumin
- 1 teaspoon tarragon
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil
Preparation
Pull out your always amazing food processor AND crock pot. My first loves.
Cut the stem off your cauliflower and add roughly 1/3 of it to the food process. I used the shredding attachment but the blade will work just as well.
Next add your roughly chopped onion to the food process along with the garlic clove and jalapeño.
Once the mixture is processed down, add it to a large bowl and add your ground beef, tomato paste, and spices. Mix well to combine.
Now cut the tops off your peppers, pull out the cuts, and stuff the meat mixture into them.
Place them in a crockpot and pour your beef stock in the bottom. You will have extra meat leftover most likely so just stuff that in the crevices around the peppers.
You will need your food processor once again for this one, and a large saute pan.
Add your leftover cauliflower to your food processor then onion, garlic, and jalapeño to shred down.
Once the mixture is all shreddy-shreddy, add it to a saute pan that has heated up under medium-high heat with 2 tablespoons of fat in it.
Now add your tomato paste, salsa, beef broth, and spices and combine well.
Once it is mixed thoroughly, turn your burner down low and let it simmer for about 5 minutes, stirring occasionally to make sure it does not stick to the bottom.
Put in a cute Tupperware container so it’s ready to go in the morning OR cook this up right before you serve your peppers, depending on when you cook them.
