Recipes

Keto Stuffed Bell Peppers

Name: Keto Stuffed Bell Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 cup frozen cauliflower rice; 1 tablespoon olive oil; 0.25 small onion, diced; 1 clove garlic, minced; 1 pound ground beef; 4 medium bell peppers; 1 medium Roma tomatoes, diced; 0.75 cup grated Parmesan cheese, divided; 0.5 cup tomato sauce; 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste; salt and ground black pepper to taste

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If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.

Recipe by Edible Times

Published on April 26, 2021

3

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 cup frozen cauliflower rice
1 tablespoon olive oil
¼ small onion, diced
1 clove garlic, minced
1 pound ground beef
4 medium bell peppers
1 medium Roma tomatoes, diced
¾ cup grated Parmesan cheese, divided
½ cup tomato sauce
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
salt and ground black pepper to taste

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
While the meat cooks, trim tops off bell peppers and hollow out. 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, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

Cook's Note:

You can use bison or lamb instead of beef.

Nutrition Facts (per serving)

350	Calories
22g	Fat
12g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 350
% Daily Value *
Total Fat 22g	28%
Saturated Fat 9g	43%
Cholesterol 84mg	28%
Sodium 474mg	21%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 28g
Vitamin C 102mg	508%
Calcium 196mg	15%
Iron 3mg	16%
Potassium 610mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.