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
Scale
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.
