Keto Stuffed Peppers With Cauliflower Rice

Stuffed Peppers – simple, low-carb meal, made with bell peppers, ground beef and cauliflower rice. Quick and easy to make, nutritious and delicious! If you’re on a Keto diet, then you will love these. Keto Stuffed Peppers With Cauliflower Rice – You must try this recipes.

This is one of those keto casserole dishes that are perfect for meal prep and batch cooking, too.  These low carb stuffed peppers can be prepped ahead of time and refrigerated until ready to cook. Or, you can prepare the dish all the way through, and refrigerate the leftovers to serve the next day.

This keto dinner recipe starts off with sweet bell peppers. Green, red, yellow, or orange — it’s your choice! But, if you are watching your carb count extra carefully, you should know that the red peppers have 1 gram more carbs per cup than the green peppers. It’s not enough to make a big difference — but I thought I’d point that out!

In any color, bell peppers are good sources of vitamins A and C, potassium, folic acid, and fiber. One half red bell pepper has about 2.5 net carbs.

Let us know if you liked this recipe. Try the other recipe categories as well!

If you like Keto Stuffed Peppers With Cauliflower Rice, you can try similar recipes:

• Philly Cheesesteak Stuffed Peppers
• Keto Slow-Cooker Stuffed Taco Peppers
• Chinese Keto Cauliflower Pork Fried Rice
• Jalapeno And Cheddar Cauliflower Muffins – Keto Recipe
• Keto Cauliflower Spanish Rice

Keto Stuffed Peppers With Cauliflower Rice

Recipe by Tips About LifeCourse: Main DishesCuisine: Ketogenic

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

193

kcal

Quick and easy to make, nutritious and delicious! If you’re on a Keto diet, then you will love these. 

Ingredients

• 4 bell peppers — large

• salt+pepper to taste to season the peppers on the inside

•  1 lb ground beef

• 1 tbsp olive oil

•  2 cups cauliflower rice

•  1 tsp salt — divided

•  1/2 tsp black pepper — divided

• 1 tsp oregano — optional

• 2 cloves garlic — pressed

• 1/4 cup chopped onion

•  1/4 cup tomato sauce

Directions

• Preheat oven to 375F.
• Wash peppers, cut off the tops, remove the seeds and reserve the tops. Season peppers on the inside with salt and pepper. Set aside.
• Cook onion and garlic in olive oil for 2 minutes. Add ground beef, half of the salt and pepper, oregano and cook for 5 minutes, until the meat is browned. Add tomato sauce and cauliflower rice. Add the remaining salt and pepper. Cook for 2 minutes, stirring frequently. Taste the mixture. Add more salt if needed.
• Divide stuffing between all 4 peppers. Place the tops over each pepper. Cover with foil, bake for 30 minutes. Uncover and bake for additional 10-30 minutes, until the peppers are soft and fully cooked. (depends on how soft you prefer them and how fast your oven can reach this doneness).

Notes

• SOME READERS HAVE REPORTED THAT THIS BAKING TIME IS NOT ENOUGH FOR THEM. PLEASE BAKE FOR UP TO 1 HOUR TOTAL FOR SOFT AND MUSHY PEPPERS, THAT ERE EASY TO PEEL. EVERYONE’R TASTE IS DIFFERENT AND YOU DO NEED TO BAKE THE PEPPERS LONGER THAT I SUGGESTED FOR SOFT PEPPERS.
• You can remove the tops and add cheese on top of each pepper or serve them as they are.