Bologna
A delicious and filling keto-friendly version of stuffed peppers, using cauliflower rice instead of regular rice. These bell peppers are stuffed with seasoned ground beef, cauliflower rice, and topped with cheese, making them a hearty and flavorful meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 large bell peppers tops removed and seeds cleaned out
- 1 lb ground beef
- 1 cup cauliflower rice
- 1 cup keto-friendly marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375F (190C).
- In a large skillet, cook the ground beef over medium heat until browned. Stir in the cauliflower rice, marinara sauce, and Italian seasoning. Cook for another 5 minutes.
- Drizzle the inside of the bell peppers with olive oil, then fill them with the beef and cauliflower mixture. Top with shredded mozzarella.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with fresh parsley or basil and serve warm.
Notes
Chef's Tip: Stand the peppers upright in a snug baking dish - if they wobble, trim a thin sliver off the bottom rather than letting the filling spill. Keto Swap: traditional white rice is replaced with cauliflower rice.
Nutrition
Calories: 350kcal | Protein: 25g | Fat: 22g | Fiber: 3g
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About This Dish
Packed with protein, fiber, and healthy fats, making them a filling and nutritious meal. The cauliflower rice keeps the carb count low while adding texture and nutrition, and the bell peppers are rich in vitamins.