Stuffed peppers are one of those meals that you forget about making, but when you do, you remember just how good it is. My kids are super picky and won’t touch this, but it’s definitely a hit with my husband.
Most stuffed peppers are made with rice, but my version includes the beloved cauliflower rice which makes it low carb, keto friendly and adds a tons of vegetables to you meal.
Once you’ve gotten all your ingredients together, start by sauteeing your vegetables.
Add in the meat and tomato sauce.
Add in the cauliflower rice. You can use whole cauliflower that you shred with a traditional shredder or food processor. I just used frozen cauliflower this time and microwaved it until it was thawed out and room temperature. I also squeezed out any excess water from the cauliflower so it wasn’t so wet.
Stuff your peppers and bake! It took a little trial and error to figure out how long to bake it. I probably could have cooked it longer or even steamed the peppers in advance, but it’s best to use your judgement and your own taste for how al dente you like your peppers. There really is so wrong way to eat this since the beef is already cooked.
I like to top with cheese as the final step and broil until bubbly and brown. You can even use shredded mozzarella cheese or any cheese that you prefer. The world is your oyster!
I didn’t have any, but it’s best to serve with a little sour cream and salsa.
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Cauliflower Stuffed Peppers
- Prep Time: 20min
- Cook Time: 60min
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Diet: Low Calorie
Description
This low card alternative will definitely impress the best of them!
Ingredients
- 6 bell peppers
- 1lb of 92/8 lean ground beef (or any ground protein like turkey or chicken)
- 1 medium onion (chopped)
- 7 garlic cloves (minced)
- 1 small can of tomato sauce
- 2 cups rice cauliflower
- 1/2 cup low fat cheddar cheese
- 2 tablespoons garlic powder
- 1 tablespoon cumin
- Salt & Pepper to taste
- Olive oil
Instructions
- Preheat oven to 375 degrees.
- Wash bell peppers, cut off tops and save, and remove insides of peppers and discard.
- Dice tops of peppers and put to the side.
- Dice onion, mince garlic and put to the side.
- Saute peppers and onions in olive oil on medium heat until peppers are soft and onions are transluscent.
- Add minced garlic and cook until fragrant but be careful not to burn it.
- Add in the beef and cook until meat is cooked through. Make sure to keep mixing it up and chopping up meat into a fine mixture.
- Add in tomato sauce, salt, pepper, garlic powder, and cumin.
- Once the meat is cooked through and thoroughly mixed through, add the riced cauliflower.
- Cook until warmed through. Taste for seasoning and add salt and pepper as needed.
- In a baking pan, put a small amount of water on the bottom and place the empty peppers inside.
- Fill the peppers with the beef and cauliflower mixture, cover with aluminum foil and cook for 30-40 min until peppers are fork soft.
- Remove foil, cover with cheddar cheese and broil until cheese is melted and light brown.
- Category: Low carb
Keywords: Low carb, cauliflower, keto
Looks delicious – I can’t wait to try this!
★★★★★
Let me know how you like it when you make it.