{WHOLE30 + GLUTEN FREE + KETO}
Heat 2 tablespoons olive oil over medium high heat. Add onion, peppers, and garlic, and cook, stirring occasionally for about 6-8 minutes, until soft and starting to caramelize.
Add diced tomatoes, crushed tomatoes, and broth. Bring to a simmer and cook, uncovered, for 15-20 minutes, until liquid has reduced slightly and veggies are nice and soft.
Stir in balsamic vinegar and cauliflower rice, and cook on low for another 3-4 minutes, until cauliflower rice is just tender.