Keto Stuffed Peppers Italian Style
A comforting and cozy low carb dinner, these stuffed bell peppers are filled with ground beef, cauliflower rice, and topped with cheese, making it a satisfying meal that looks fancy without the fuss.
Ingredients
For the Peppers
- 4 pieces Bell peppers (any color, preferably red or yellow)
- 1 tablespoon Olive oil For brushing the peppers
- to taste Salt
For the Filling
- 1 pound Ground beef (85% or 90% lean)
- 1 cup Cauliflower rice (fresh or frozen)
- 1 medium Onion, chopped
- 2 cloves Garlic, minced Or garlic powder if in a rush
- 1/2 cup Tomato sauce or crushed tomatoes Keep it low sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red pepper flakes For extra kick (optional)
- 1 cup Cheese (mozzarella, cheddar, or mix) For topping
Instructions
Preparation
- Heat your oven to 375 F (190 C).
- Cut the bell peppers in half lengthwise, remove seeds and white ribs, and place them cut side up in a baking dish.
- Lightly brush the peppers with olive oil and sprinkle with salt. Bake for 10 to 12 minutes to make them tender.
Making the Filling
- In a skillet, brown the ground beef. Drain extra grease if needed.
- Add onion and garlic to the skillet. When fragrant, stir in cauliflower rice, tomato sauce, and seasonings.
- Cook the filling for about 5 minutes, adjusting salt to taste.
Assembling and Baking
- Generously fill each pepper half with the beef mixture.
- Cover with foil and bake for about 15 minutes.
- Remove foil, add cheese on top, and bake for another 8 to 10 minutes until the cheese is melted. Optionally, broil for 1 to 2 minutes for a browner top.
Notes
If the filling is watery, simmer for extra minutes before stuffing to avoid soupy peppers. You can prep the peppers the day before and refrigerate them. To store leftovers, keep in an airtight container for up to 4 days or freeze for longer storage.