Korean Paleo Brunch: Bulgogi-Stuffed Bell Peppers with Cauliflower Fried Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (any color) 1 lb ground beef (grass
• fed) 1 small head cauliflower, grated or riced 2 green onions, thinly sliced 2 cloves garlic, minced 1 tbsp ginger, minced 3 tbsp coconut aminos (or soy sauce if not Paleo) 2 tbsp sesame oil 1 tbsp rice vinegar Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them on a baking sheet.
3. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat and set aside.
4. In the same skillet, sauté garlic and ginger until fragrant. Add cooked beef back into the skillet along with coconut aminos, sesame oil, and rice vinegar. Cook for 2 3 minutes, then season with salt and pepper to taste. Set aside.
5. Stir together the grated cauliflower, green onions, salt, and pepper in a separate bowl.
6. Stuff each bell pepper with the bulgogi mixture and top with cauliflower rice.
7. Bake for 20 25 minutes or until peppers are tender. Serve immediately.

Chef’s Insight

Feel free to adjust the seasonings to your taste preferences, adding more heat or umami as desired.

Notes

For the perfect photo, ensure that the bell peppers are evenly stuffed and that the cauliflower rice is lightly golden brown.