Low Carb Stuffed Baked Bell Peppers
Elevate your dinner game with these flavorful Low Carb Stuffed Baked Bell Peppers, a hearty and healthy dish that’s perfect for anyone watching their carbs. Packed with a savory blend of ground beef (or turkey for a lighter option), cauliflower rice, diced tomatoes, and aromatic seasonings, these vibrant bell peppers are baked to tender perfection. Topped with melted mozzarella cheese and a sprinkle of fresh parsley, this easy and nutritious recipe delivers comfort food with a wholesome twist. Ready in under an hour, these stuffed peppers are not only delicious but also a meal-prep friendly choice for busy weeknights. Perfect for keto and low-carb diets, these stuffed bell peppers are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 Bell peppers (any color, medium size)
- 1 pound Ground beef (or ground turkey for a leaner option)
- 2 cups Cauliflower rice
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (canned, drained)
- 1 small Onion (diced)
- 2 cloves Minced garlic
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if necessary.
Stir in the cauliflower rice, tomato paste, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.
Place the prepared bell peppers in a baking dish. Spoon the filling mixture evenly into each pepper, packing it lightly.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle shredded mozzarella cheese on top of each stuffed pepper, and return to the oven uncovered. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool for a few minutes before serving.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 36.7 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1029 mg | 79% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3432 mg | 73% | |
*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.
