Stuffed vegetables and leaf rolls
The ground beef filling in these stuffed peppers is made with finely chopped cauliflower instead of rice, keeping the dish low in carbohydrates. The dairy-free sauce makes this a satisfying yet light option for a snack or small meal.
Cut off the pepper stems and remove the seeds, hollowing out the peppers for stuffing.
Grate the cauliflower on the large holes of a box grater or pulse it in a food processor until it resembles small grains.
Sauté the onion in olive oil until softened, then add the ground beef. Once browned, add the processed cauliflower, dried mint, red pepper flakes, salt, and black pepper, and mix well.
Fill the peppers with the mixture and stand them upright in a pot. Pour the grated tomato and water over them, cover, and cook over low heat for 60 minutes, until the peppers are tender.
Do not pack the filling too tightly into the peppers. The cauliflower releases moisture and shrinks as it cooks, so leaving the filling loose helps prevent it from spilling over.
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