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Vibrant and hearty stuffed red bell peppers filled with a low carb mixture of cauliflower rice, ground beef, and melted mozzarella cheese—perfect for a keto-friendly, family-approved dinner.

Ingredients

Scale
  • 3 large red bell peppers, destemmed, deseeded, and membrane removed
  • 1 tbsp olive oil plus extra for baking
  • 1 cup cooked, cooled, and well-drained cauliflower rice
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 lb 90% lean ground beef
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp Italian seasoning
  • 8 oz can tomato sauce
  • 1 1/2 cups shredded Mozzarella cheese, divided

Instructions

  1. Preheat oven to 375°F.
  2. Destem, deseed, and remove membranes from the red bell peppers.
  3. Rub the inside and outside of the peppers with olive oil and place them upside down on a baking dish or sheet pan.
  4. Roast peppers for 20–25 minutes until tender; remove and set aside.
  5. Heat olive oil in a skillet and sauté minced garlic and finely chopped onion until fragrant.
  6. Add cooked cauliflower rice to the skillet and cook, stirring frequently, until most moisture has evaporated; press through a clean towel or sieve if needed to remove excess liquid.
  7. Add ground beef, salt, pepper, and Italian seasoning to the skillet and cook, stirring, until the beef is browned through.
  8. Remove from heat and stir in tomato sauce and 3/4 cup shredded mozzarella cheese.
  9. Flip roasted peppers right side up and stuff each with the beef and cauliflower mixture; sprinkle the tops with the remaining 3/4 cup shredded mozzarella.
  10. Bake stuffed peppers for 15–20 minutes until the cheese is melted, bubbly, and the filling is heated through.
  11. Let the stuffed peppers rest for 3–5 minutes before serving.

Notes

Dry the cauliflower rice thoroughly to prevent sogginess., Roast peppers upside down to soften without falling apart., Use 90% lean ground beef to avoid excess grease., Shred mozzarella cheese by hand for better melting., Do not overpack peppers to ensure even baking without spills., Let stuffed peppers rest after baking to let filling settle., Adjust seasoning before stuffing as it is harder to add later., Flavor variations include swapping ground beef for other meats or vegetarian options, changing cheeses, using different tomato sauces or spices for varied cuisines., Store leftovers in airtight container in fridge up to 3-4 days., Freeze cooked stuffed peppers for up to 2 months; thaw overnight in fridge before reheating., Reheat in oven at 350°F for best texture; microwaving possible but affects texture.

Nutrition

Find it online: https://theproteincook.com/keto-stuffed-peppers/