Keto Stuffed Bell Peppers

These keto stuffed bell peppers feature a cauliflower rice, ground beef, and cheesy filling for a low-carb dish that every type of eater will enjoy.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 350 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 pound ground beef
• 4 medium bell peppers
• 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
• 1 cup frozen cauliflower rice
• 1 medium Roma tomatoes, diced
• 0.75 cup grated Parmesan cheese, divided
• 0.5 cup tomato sauce
• 0.25 small onion, diced

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

Step 3

Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.

Step 4

Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.

Step 5

While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).

Step 6

Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.

Step 7

Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.