Keto Stuffed Bell Peppers

Name: Keto Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Yield: 4

Colorful bell peppers stuffed with a savory mixture of ground beef, cauliflower rice, and melted cheese for a satisfying keto-friendly comfort meal.

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 35

Preheat oven to 190°C (375°F). Cut tops off 44 large bell peppers and remove seeds and membranes. Trim bottom slightly if needed to help peppers stand upright.
Heat 2 tbsp2 tbsp olive oil in a large skillet over medium-high heat. Add 500g1 lb ground beef (85/15) and cook, breaking up with a spoon, until browned and cooked through.
Add 1 medium1 medium onion and cook 5 minutes until softened. Add 3 cloves3 cloves garlic cloves and cook 1 minute more.
Stir in 300g3 cups cauliflower rice, 200g¾ cup sugar-free diced tomatoes, 1 tbsp1 tbsp tomato paste, 1 tsp1 tsp Worcestershire sauce, 2 tsp2 tsp Italian seasoning, 1 tsp1 tsp paprika, 1 tsp1 tsp salt, and ½ tsp½ tsp freshly ground black pepper.
Cook for 5-6 minutes until cauliflower rice is tender and mixture is well combined. Remove from heat.
Stir in half the 200g2 cups mozzarella cheese, half the 60g½ cup Parmesan cheese, and 30g¼ cup fresh parsley.
Stand bell peppers in a baking dish and fill each with the beef mixture, mounding slightly on top.
Cover with foil and bake 25 minutes. Remove foil, top with remaining cheeses, and bake 10 minutes more until peppers are tender and cheese is melted and golden.
Let rest 5 minutes before serving.

Ingredients

id: large_bell_peppers metric: 4 imperial: 4 name: large bell peppers, tops cut and seeds removed
id: ground_beef metric: 500g imperial: 1 lb name: ground beef (85/15)
id: cauliflower_rice metric: 300g imperial: 3 cups name: cauliflower rice, fresh or frozen
id: onion metric: 1 medium imperial: 1 medium name: onion, diced
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic cloves, minced
id: diced_tomatoes metric: 200g imperial: ¾ cup name: sugar-free diced tomatoes, drained
id: mozzarella_cheese metric: 200g imperial: 2 cups name: mozzarella cheese, shredded
id: parmesan_cheese metric: 60g imperial: ½ cup name: Parmesan cheese, grated
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: tomato_paste metric: 1 tbsp imperial: 1 tbsp name: tomato paste
id: worcestershire_sauce metric: 1 tsp imperial: 1 tsp name: Worcestershire sauce
id: italian_seasoning metric: 2 tsp imperial: 2 tsp name: Italian seasoning
id: paprika metric: 1 tsp imperial: 1 tsp name: paprika
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: black_pepper metric: ½ tsp imperial: ½ tsp name: freshly ground black pepper
id: fresh_parsley metric: 30g imperial: ¼ cup name: fresh parsley, chopped

Preheat oven to 190°C (375°F). Cut tops off {large_bell_peppers} and remove seeds and membranes. Trim bottom slightly if needed to help peppers stand upright.
Heat {olive_oil} in a large skillet over medium-high heat. Add {ground_beef} and cook, breaking up with a spoon, until browned and cooked through.
Add {onion} and cook 5 minutes until softened. Add {garlic} and cook 1 minute more.
Stir in {cauliflower_rice}, {diced_tomatoes}, {tomato_paste}, {worcestershire_sauce}, {italian_seasoning}, {paprika}, {salt}, and {black_pepper}.
Cook for 5-6 minutes until cauliflower rice is tender and mixture is well combined. Remove from heat.
Stir in half the {mozzarella_cheese}, half the {parmesan_cheese}, and {fresh_parsley}.
Stand bell peppers in a baking dish and fill each with the beef mixture, mounding slightly on top.
Cover with foil and bake 25 minutes. Remove foil, top with remaining cheeses, and bake 10 minutes more until peppers are tender and cheese is melted and golden.
Let rest 5 minutes before serving.

Pepper Selection: Choose peppers that can stand upright. Red, yellow, and orange peppers are sweeter than green.

Pre-cooking: For softer peppers, blanch in boiling water for 3-4 minutes before stuffing.

Cauliflower Rice: Use fresh cauliflower rice for better texture, or thaw and drain frozen rice thoroughly.

Make-Ahead: Stuff peppers up to 24 hours ahead, cover, and refrigerate. Add 10 minutes to baking time.