📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). I'm just excited thinking about this recipe!
2. Prep the Peppers: Wash and chop 3 bell peppers (any color you like!) into bite-sized pieces. I find dicing them evenly helps them cook uniformly, but hey, a little rustic charm never hurt anyone.
3. Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 2 cloves of minced garlic. Sauté until fragrant and softened, about 5 minutes. The aroma alone is worth the effort, trust me.
4. Brown the Beef: Add 1 pound of ground beef to the skillet. Break it up with a spoon and cook until browned, draining off any excess grease. Nobody likes greasy peppers, right?
5. Add Tomatoes: Pour in one 14.5-ounce can of diced tomatoes (undrained) and one 8-ounce can of tomato sauce. I usually add a pinch of sugar to cut the acidity, but that's totally optional.
6. Season Generously: Stir in 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, salt, and pepper to taste. Feel free to adjust the seasonings to your liking! A little extra paprika never hurt anyone, in my opinion.
7. Incorporate Rice: Add 2 cups of cauliflower rice to the skillet and stir to combine. This is where things get interesting. Make sure the cauliflower rice is evenly distributed.
8. Simmer Down: Bring the mixture to a simmer, then reduce heat and cook for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
9. Cheese Time: Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese (or your favorite cheese blend). Reserve some cheese for topping later. Cheese is the glue that holds everything together, am I right?
10. Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly for uniform baking.
11. Top It Off: Sprinkle the remaining shredded cheese over the top of the mixture. This will create a gooey, cheesy crust that's irresistible.
12. Bake Away: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning!
13. Cool and Serve: Let the deconstructed stuffed peppers cool for a few minutes before serving. Garnish with fresh parsley, if desired. And there you have it—a delicious, comforting meal that's easier than traditional stuffed peppers! Grab a spoon and dig in!