This Unstuffed Pepper Skillet was one of the principal plans I at any point set up on my blog! I chose it required somewhat of a makeover, so I re-shot it today.
At the point when I previously went gluten free, I was searching for simple suppers to put together utilizing one dish or one skillet. I love stuffed peppers, however they can be a ton of work. This dish has the majority of the flavors with no of the complain no whitening or heating the peppers! Also, it's absolutely gluten and dairy free. You can include cheddar on the off chance that you endure dairy!
This is a simple weeknight supper that enables you to appreciate the flavor of stuffed peppers with no rice/grains or dairy. Also it expels the way toward whitening, stuff, and heat the peppers!
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Ingredients
- 2 tbsp olive oil, extra virgin
- 1 lb ground beef, or meat of choice - pork or turkey would also work!
- 1/2 onion, chopped
- 2 peppers (any color), chopped into 1 inch pieces
- 2 garlic cloves, minced
- 1 24 oz jar Rao's Homemade Marinara Sauce, or any sugar-free tomato sauce
- 1 bag frozen riced cauliflower
- 1 tsp oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp thyme
- red pepper flakes, to taste
- 2 tbsp nutritional yeast optional - gives it a cheesy flavor
- 1 tbsp coconut aminos optional - gives it a bit of sweetness
Instructions
- Heat 1 tbsp olive oil over medium heat.
- Add ground beef and cook 5-7 minutes until browned and cooked through. Remove from pan using a slotted spoon, and set aside.
- Add another tbsp of olive oil to the hot pan and add peppers, onions, and garlic. Saute until they begin to become translucent.
- Add in the riced cauliflower along with the salt, pepper, oregano, thyme, red pepper flakes, and nutritional yeast.
- Sautee until the rice begins to soften, then add the ground beef back into the pan.
- Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes.
- Serve with fresh basil on top. Enjoy!
For more detail : bit.ly/2WklXN9
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