1 pound ground grass-fed beef
1 medium green pepper, chopped
1 medium onion, chopped
3 cups cooked Cauliflower "rice"
1 (14.5 ounce) can stewed tomatoes
1 can Cantadina Thick and Zesty Sauce
1 tsp Celtic sea salt
1 tsp chili powder
1 tsp ground mustard
1 tsp dried oregano
1/2 tsp hot pepper sauce
1 cup shredded Cheddar cheese
"RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.' Set aside.
In a skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and the vegetables are tender; drain.
In another pan, stir-fry the cauliflower "rice" in a TBS of butter until crisp-tender, about 3 minutes. Add the rest of the ingredients, including the beef mixture; mix well.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 15 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted.
NUTRITIONAL COMPARISON (per cup):
White Rice = 242 calories, 53 carbs, 0 fiber
Brown Rice =218 calories, 46 carbs, 4 fiber
Cauliflower "Rice" = 28 calories, 3 carbs, 1 fiber
