Low-Carb Stuffed Bell Peppers

Name: Low-Carb Stuffed Bell Peppers
Total time: 45 min
Yield: 3 servings
Cuisine: Keto
Ingredients: 4 large bell peppers (any color), tops cut off and seeds removed; 1 lb ground beef (80/20 blend); 1 cup riced cauliflower; 1/2 cup low-sugar tomato sauce; 1 tsp Italian seasoning, 1/2 tsp garlic powder; 1 cup shredded cheddar or Monterey Jack cheese

Vibrant bell peppers generously stuffed with a savory mixture of ground beef, cauliflower rice, and melted cheese.

45 minutes

Serves 3

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Preheat the oven to 375°F (190°C). Place the hollowed-out bell peppers upright in a lightly greased baking dish.

2
In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula until no pink remains. Drain any excess grease.
3
Stir the riced cauliflower, tomato sauce, Italian seasoning, and garlic powder into the skillet with the beef. Cook for 5 minutes until the cauliflower softens and flavors meld.
4
Remove the skillet from the heat and stir in half (1/2 cup) of the shredded cheese.
5
Spoon the warm beef and cauliflower mixture evenly into each bell pepper, pressing down gently to pack it in. Top each pepper with the remaining shredded cheese.
6
Pour 1/4 cup of water into the bottom of the baking dish to create steam. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is golden and bubbly.

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