You’re not alone if ground beef and cheese-stuffed peppers bring back happy memories of your youth. And you’ve come to the perfect place if you want to savor keto (or low-carb) stuffed peppers. Avoiding carbohydrates does not mean skipping delicious, appealing dinners. Stuffed peppers may be made deliciously Paleo, keto, and low-carb with a couple of small adjustments. Avocado slices, sour cream, and/or a sprinkle of olive oil can also be used as garnish.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup frozen cauliflower rice
- 1 tablespoon olive oil
- ¼ small onion, diced
- 1 clove garlic, minced
- 1 pound ground beef
- 4 medium bell peppers
- 1 medium Roma tomatoes, diced
- ¾ cup grated Parmesan cheese, divided
- ½ 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 375 degrees F (190 degrees C).
- Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
- Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
- While the meat cooks, trim tops off bell peppers and hollow out. 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, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
- Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
- Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
- Roast in the preheated oven until peppers are soft, 25 to 35 minutes.
- You can use bison or lamb instead of beef.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 474 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Other than the rice, it sounds like most stuffed pepper recipes I’ve seen, but with fewer carbs. That said, I prefer cutting the peppers in half, top to bottom, to make stuffing MUCH easier & to expose more surface area, for MORE CHEESE & a greater surface to melt it.
I did not use cauliflower rice. I used brown basmati rice.