Keto Classic Stuffed Bell Peppers
Elevate your mealtime with these irresistibly hearty and flavorful Keto Classic Stuffed Bell Peppers! Perfect for a low-carb lifestyle, this recipe replaces traditional rice with nutrient-packed cauliflower rice, creating a wholesome and keto-friendly twist on a timeless favorite. Juicy red bell peppers are roasted to perfection before being stuffed with a savory mixture of seasoned ground beef, garlic, onion, and herbs like oregano and basil. A rich blend of Parmesan and mozzarella cheeses adds a creamy, melty finish, while a sprinkle of fresh parsley brings a vibrant, herbaceous touch. Ready in under an hour, these stuffed peppers are not only satisfying but also ideal for meal prep, family dinners, or weeknight comfort food. With simple ingredients and bold flavors, this recipe is the ultimate combination of healthy and delicious!
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 pound Ground beef
- 1 cup Cauliflower rice
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, grated Parmesan cheese
- 1 cup, shredded Mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Place the peppers in a baking dish, cut side up. Drizzle with a tablespoon of olive oil and roast in the preheated oven for 15 minutes.
Meanwhile, heat the remaining olive oil over medium heat in a large skillet.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef into the skillet, breaking it up with a spoon. Cook until fully browned.
Stir in the cauliflower rice, tomato paste, oregano, basil, salt, and black pepper.
Cook the mixture for 5-7 minutes, or until the cauliflower rice becomes tender.
Remove the skillet from heat and stir in the grated Parmesan cheese and half of the shredded mozzarella.
Fill each roasted bell pepper with the beef and cauliflower rice mixture.
Top the stuffed peppers with the remaining mozzarella cheese.
Return the dish to the oven and bake for another 15-20 minutes until the cheese is melted and bubbly.
Remove from the oven, sprinkle with fresh parsley, and serve warm.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 32.6 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1418 mg | 109% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
