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Mexican Cauli Rice & Bison Stuffed Peppers

Preheat oven to 375 F. Cut tops off of peppers; remove seeds and membranes. In a large, lightly-greased skillet, saute chili powder, cumin, garlic powder, and paprika until fragrant, about one minute. Add ground bison, and cook until browned. Add remaining ingredients, except for cheese, and cook for 2 to 3 minutes, stirring frequently so that all of the ingredients are well mixed. *Do not overcoo. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:40

Main Ingredients

8 small bell peppers

1 tbsp chili powder

1 tsp cumin

1/2 tsp garlic powder

1/4 tsp smoked paprika (optional-if you have it)

1 lb ground bison, raw (i use the simple grocer natural bison)

3 cups riced cauliflower (i used a whole bag of trader joe's frozen cauliflower rice)

1 , four-oz can diced green chiles

2 tbsp tomato paste

juice of a lime

1/2 tsp salt

1 cup shredded, reduced-fat mexican blend cheese

low-fat greek yogurt for topping (optional)

Preparation

1Preheat oven to 375 F.

2Cut tops off of peppers; remove seeds and membranes.

3In a large, lightly-greased skillet, saute chili powder, cumin, garlic powder, and paprika until fragrant, about one minute. Add ground bison, and cook until browned. Add remaining ingredients, except for cheese, and cook for 2 to 3 minutes, stirring frequently so that all of the ingredients are well mixed. *Do not overcook - cauli rice will continue to cook in oven! Remove from heat, and stir in cheese.

4Divide cauli rice mixture evenly amongst bell peppers. Place peppers upright in 9"x13" glass baking dish. Cover dish with foil, and bake for 30 minutes. Remove foil, and continue baking an additional 10 minutes, until peppers are soft.

5Serve topped with Greek yogurt if desired, and devour!

Reviews: 0

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