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Keto Stuffed Bell Peppers
Keto Stuffed Bell Peppers
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Keto stuffed bell peppers with cauliflower rice, ground beef, and cheesy filling - a delicious low-carb meal for all to savor.
Ingredients:
  • 1 cup frozen cauliflower rice
  • 1 tablespoon olive oil
  • 0.25 small onion, diced
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 4 medium bell peppers
  • 1 medium Roma tomatoes, diced
  • 0.75 cup grated Parmesan cheese, divided
  • 0.5 cup tomato sauce
  • 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to a deliciously hot 375 degrees F (190 degrees C).
  • Heat a large skillet over medium heat. Sauté cauliflower rice until warmed through, approximately for 5 minutes. Remove from heat and set aside.
  • In a large skillet, warm the olive oil over medium-low heat. Sauté the onion and garlic until softened, for about 5 minutes. Then, add the ground beef and cook, stirring occasionally, until it's browned and crumbly, for 5 to 7 minutes.
  • While the beef is cooking, prepare the bell peppers by trimming the tops and hollowing out the insides. If any peppers don't stand upright, carefully level off the bottoms with a knife, being cautious not to create holes. If a hole does occur, fill the pepper with plenty of cheese before adding the meat mixture.
  • Combine cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley with the beef mixture. Cook for an additional 2 to 3 minutes, then season with salt and pepper.
  • Distribute filling evenly among bell peppers, placing them in a baking dish or on a sheet pan, then sprinkle with the remaining 1/4 cup of Parmesan cheese on top.
  • Roast the peppers in the preheated oven until they are soft, for about 25 to 35 minutes.

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