Ingredients
Equipment
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Method
- Dice the onion and bell peppers into roughly half-inch pieces and mince the garlic.
- Heat the olive oil in a large pot or dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until well browned, 8 to 10 minutes. Drain off excess fat if needed.
- Add the onion and bell peppers and cook until they start to soften, about 5 minutes. Stir in the garlic, oregano, smoked paprika, salt, and black pepper and cook 1 minute more.
- Pour in the crushed tomatoes and beef broth, scraping up the browned bits from the bottom of the pot. Bring to a boil, then lower the heat and simmer 15 minutes.
- Stir in the cauliflower rice and simmer 5 to 8 minutes, just until tender. Taste and adjust the salt.
- Ladle into bowls, top each with shredded cheddar, and let it melt for a minute. Sprinkle with parsley and serve.
Nutrition
Notes
Net carbs: 7 g per serving (total carbs minus fiber). Refrigerate up to 4 days or freeze up to 3 months; reheat on the stove or in the microwave and add the cheddar after reheating. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.