Ingredients:

  • 1 Tbsp Olive Oil
  • 25 lb Lean Ground Beef (or Turkey)
  • 1 medium yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 3 large Bell Peppers (Capsicums), mixed colours, chopped into 1-inch cubes
  • 2 Tbsp Tomato Paste
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1/2 cup Beef or Chicken Stock, low sodium
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Smoked Paprika
  • Salt, to taste
  • Black Pepper, to taste
  • 12 oz bag Frozen Cauliflower Rice (do not thaw)
  • 1/2 cup Shredded Mozzarella Cheese (or cheddar/Monterey Jack blend)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Chop and Measure: Prepare all vegetables and measure all seasonings before starting. This preparation (mise en place) ensures smooth cooking.
  2. Sauté Aromatics: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
  3. Add Garlic and Peppers: Add the minced garlic and chopped bell peppers. Cook for another 3–4 minutes until the peppers begin to soften slightly. Remove the onion/pepper mixture from the skillet and set aside in a bowl.
  4. Brown the Meat: Add the ground beef (or turkey) to the hot skillet. Break it up and cook until fully browned, about 6–8 minutes.
  5. Drain Excess Fat: Tilt the skillet and carefully spoon out any excess rendered fat, or transfer the meat to a colander to drain quickly. Return the meat to the skillet.
  6. Add Tomato Paste: Stir the tomato paste into the browned meat. Cook for 1 minute, stirring constantly, until the paste darkens slightly to caramelize the flavor.
  7. Deglaze and Season: Pour in the stock and scrape up any brown bits stuck to the bottom of the pan. Add the canned diced tomatoes, oregano, basil, smoked paprika, salt, and pepper.
  8. Combine and Simmer: Stir everything together well. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 5–7 minutes to allow the flavors to meld.
  9. Return Vegetables: Stir the reserved cooked onions and peppers back into the meat sauce.
  10. Add Cauliflower Rice: Stir in the frozen cauliflower rice. Increase the heat slightly and cook, uncovered, for 5 minutes, stirring occasionally. Cook only until the cauli-rice is tender-crisp.
  11. Melt Cheese: Once the cauli-rice is cooked and the sauce has thickened slightly, sprinkle the shredded mozzarella evenly over the top of the skillet mixture.
  12. Cover and Rest: Cover the skillet briefly (about 2 minutes) until the cheese is perfectly melted and bubbly.
  13. Garnish and Serve: Garnish generously with fresh parsley and serve immediately directly from the skillet.