Italian Stuffed Peppers

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.

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Prep Time: 15

Cook Time: 40

Total Time: 55

Course: Main Course

Cuisine: Italian

Keyword: Beef, Stuffed Peppers

Servings: 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

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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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