If you’re searching for a wholesome, vibrant, and comforting meal, the Stuffed Bell Peppers with Cauliflower Rice and Cheddar Recipe is a total game changer. These peppers are bursting with a flavorful blend of seasoned ground beef and fluffy cauliflower rice, all topped with melted, sharp cheddar that gives every bite a rich, gooey finish. It’s a fantastic way to enjoy a satisfying dinner without relying on traditional rice, making it perfect for anyone craving a low-carb yet incredibly tasty dish. Trust me, once you try this recipe, it’s going to become a favorite in your recipe rotation.
Ingredients You’ll Need
It’s amazing how just a handful of simple, fresh ingredients can come together to create a dish that’s layered with flavor, texture, and color. Each component plays its part perfectly — from the sweetness of bell peppers to the hearty, savory filling to the cheesy finish.
- Tomato paste (6 oz can): Adds a rich depth and slight tanginess, but feel free to omit it for a keto-friendly twist.
- Minced garlic (1 tbsp): Gives a fragrant punch that awakens all the other flavors.
- Kosher salt (1 tsp): Essential for bringing out natural flavors; Diamond Crystal salt works wonderfully here.
- Black pepper (½ tsp): Adds a subtle heat that complements the spices.
- Chili powder (1 tbsp): Infuses a smoky warmth that elevates the mixture beautifully.
- Cumin (1 tsp): Brings an earthy, aromatic quality that’s deeply satisfying.
- Paprika (1 tsp): Adds vibrant color and a slight sweetness.
- Large bell peppers (4): The star veggies that cradle all the delicious filling.
- Cauliflower (1 small head): Transformed into “rice,” it’s perfect for a lighter, grain-free filling.
- Olive oil (2 tbsp): For sautéing and adding a silky richness.
- Large onion (about 6 oz): Adds sweetness and depth when softened.
- Lean ground beef (1 lb, 85/15): The hearty protein base that makes the dish so satisfying.
- Chopped cilantro (1 cup): Brightens the filling with fresh, herbaceous notes.
- Sharp cheddar cheese (4 oz shredded): Melts perfectly over the top for a luscious, cheesy finish.
- Olive oil cooking spray: To keep your peppers from sticking during baking.
How to Make Stuffed Bell Peppers with Cauliflower Rice and Cheddar Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly spray a baking dish with olive oil cooking spray — this will prevent your peppers from sticking and help them bake evenly. Getting your oven and dish ready early ensures a smooth workflow.
Step 2: Make Cauliflower Rice
Grab your small head of cauliflower and pulse it in a food processor until it looks just like rice grains. This little step is magical because cauliflower rice gives you that satisfying texture without any of the heaviness of traditional rice. Set this aside for now but keep it handy because it’s the secret ingredient that makes this recipe so special.
Step 3: Sauté the Onions
Heat olive oil in a large skillet over medium heat, then add your chopped onions. Cook them gently until they’re softened and fragrant, which usually takes a few minutes. This stage is crucial because those sweet, tender onions build the flavor base and meld beautifully with the beef and spices.
Step 4: Brown the Ground Beef and Combine Ingredients
Now add the lean ground beef to your skillet and cook it until it’s nicely browned. This is where the savory, meaty flavors develop. Once browned, stir in your cauliflower rice, tomato paste (if using), garlic, salt, black pepper, chili powder, cumin, and paprika. Let everything cook together for about 5-7 minutes so the cauliflower absorbs the spices and the flavors blend seamlessly.
Step 5: Add Freshness and Cheese to the Filling
Once off the heat, stir in the chopped cilantro and half of the shredded sharp cheddar cheese. This is the point where the mixture transitions from hearty to irresistibly delicious with freshness and a subtle cheesy tang coming through.
Step 6: Prepare and Stuff the Bell Peppers
Cut the tops off your bell peppers and carefully remove the seeds to create perfect little vegetable cups. Fill each pepper generously with the beef and cauliflower rice mixture. Don’t rush this — the stuffed peppers should be packed but not overflowing to allow room for that final cheesy topping.
Step 7: Top and Bake Your Peppers
Place the stuffed peppers upright in your greased baking dish. Sprinkle the remaining shredded cheddar cheese on top of each one to form a delightfully melty, golden crust. Cover the dish tightly with foil to keep everything moist.
Step 8: Bake Until Bubbly and Perfect
Pop the baking dish into your preheated oven and bake for 30 minutes covered. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly browned. This finishing bake gives the peppers a gorgeous texture and brings the whole dish together beautifully.
How to Serve Stuffed Bell Peppers with Cauliflower Rice and Cheddar Recipe
Garnishes
Sprinkle some fresh chopped cilantro or parsley on top right before serving to add a vibrant pop of green and fresh aroma. A dollop of sour cream or a squeeze of lime juice can also brighten each bite and make it even more inviting.
Side Dishes
Keep it simple with a crisp green salad or roasted veggies for a complete, balanced meal. For a heartier option, creamy mashed cauliflower or garlic bread pairs wonderfully here without overwhelming the delicate flavors inside the peppers.
Creative Ways to Present
If you want to wow guests, serve these stuffed peppers upright on colorful plates, maybe alongside a small bowl of salsa or avocado slices. You can also slice the finished peppers in half diagonally for easier sharing or a picturesque presentation that showcases the colorful filling inside.
Make Ahead and Storage
Storing Leftovers
After enjoying your stuffed bell peppers with cauliflower rice and cheddar recipe, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld nicely overnight, making for an even tastier next-day meal.
Freezing
If you want to keep this dish even longer, freeze the stuffed peppers in a freezer-safe container for up to 2 months. To avoid sogginess, consider freezing before baking and popping them straight into the oven from frozen.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, about 15-20 minutes, or microwave for a quicker option. Adding a bit of extra cheese on top when reheating keeps things deliciously gooey.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground turkey, chicken, or even plant-based alternatives work well in this recipe. Just adjust cooking times accordingly to ensure the meat is fully cooked and flavors meld beautifully.
Is it necessary to use cauliflower rice or can I substitute regular rice?
You can substitute regular cooked rice if you prefer, but the cauliflower rice adds a lighter, low-carb twist without sacrificing texture or taste. It’s what makes this stuffed bell pepper recipe stand out.
Can I prepare this recipe ahead of time?
Definitely! You can prepare the filling and stuff the peppers a day ahead. Store them covered in the fridge and bake when you’re ready. This makes it a great option for busy weeknights or meal prep.
What if I don’t have sharp cheddar cheese? Can I use something else?
Sharp cheddar is ideal for its flavor and melting properties, but you can substitute mozzarella, Monterey Jack, or a Mexican cheese blend for a different but equally delicious profile.
Are bell peppers the only vegetable I can stuff this way?
Not at all! Zucchini boats, hollowed-out tomatoes, or large mushrooms can also be stuffed using this filling, providing fun variations on the Stuffed Bell Peppers with Cauliflower Rice and Cheddar Recipe.
Final Thoughts
This Stuffed Bell Peppers with Cauliflower Rice and Cheddar Recipe is one of those gems that brings both comfort and nutrition together on a plate. It’s warm, cheesy, and packed with flavor but lightened up with cauliflower rice instead of the usual grains. Whether you’re cooking for family or friends, or just treating yourself, I can’t recommend this recipe enough. Give it a try and watch it quickly become a beloved classic in your kitchen!
Print
Stuffed Bell Peppers with Cauliflower Rice and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
Delicious and healthy stuffed bell peppers without rice, using cauliflower rice as a low-carb alternative. This recipe features a flavorful mix of ground beef, spices, and vegetables, topped with melted sharp cheddar cheese and baked to perfection. Ideal for those avoiding traditional rice or seeking a keto-friendly meal.
Ingredients
Vegetables & Produce
- 4 large bell peppers (or 6 small for keto)
- 1 small cauliflower head, cut into chunks
- 1 large onion, chopped (about 6 oz)
- 1 cup chopped cilantro
- 1 tbsp minced garlic
Meat & Dairy
- 1 lb lean ground beef (85/15)
- 4 oz sharp cheddar cheese, shredded
Pantry & Spices
- 1 (6 oz) can tomato paste (omit for keto)
- 2 tbsp olive oil
- Olive oil cooking spray
- 1 tsp kosher salt (Diamond Crystal)
- ½ tsp black pepper
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with olive oil cooking spray to prevent sticking and prepare for baking.
- Prepare Cauliflower Rice: Pulse the cauliflower chunks in a food processor until they resemble rice grains, then set this aside for later use in the stuffing mixture.
- Sauté Onion: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
- Cook Ground Beef and Mix Spices: Add the lean ground beef to the skillet and cook until browned, breaking it up as it cooks. Stir in the cauliflower rice, tomato paste (if using), minced garlic, kosher salt, black pepper, chili powder, cumin, and paprika. Continue cooking the mixture for another 5–7 minutes to blend the flavors.
- Add Fresh Ingredients: Remove the skillet from heat and stir in the chopped cilantro and half of the shredded sharp cheddar cheese. Mix well to combine.
- Prepare Peppers: Cut the tops off the bell peppers and remove all seeds and membranes to create hollow shells ready to be stuffed.
- Stuff Peppers: Spoon the beef and cauliflower mixture evenly into each prepared bell pepper, filling them generously.
- Bake: Place the stuffed peppers upright in the prepared baking dish. Sprinkle the remaining cheddar cheese on top of each pepper. Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 10 minutes or until the cheese on top is bubbly and slightly golden.
Notes
- For a keto-friendly version, omit the tomato paste and use smaller bell peppers.
- Cauliflower rice is a great low-carb substitute for traditional rice in stuffed peppers.
- You can substitute ground turkey or chicken for ground beef if preferred.
- Use sharp cheddar or your favorite melting cheese for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven or microwave before serving.
