Keto Stuffed Bell Peppers
Description
These keto stuffed bell peppers feature a cauliflower rice, ground beef, and cheesy filling for a low-carb dish that every type of eater will enjoy.
Ingredients
•
1 cup frozen cauliflower rice
•
1 tablespoon olive oil
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1/4 small onion, diced
•
1 clove garlic, minced
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1 pound ground beef
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4 medium bell peppers
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1 medium Roma tomatoes, diced
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3/4 cup grated Parmesan cheese, divided
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1/2 cup tomato sauce
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1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.
3
Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.
4
While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).
5
Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.
6
Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.
7
Roast in the preheated oven until peppers are soft, 25 to 35 minutes.