All the comfort of classic stuffed peppers, none of the carbs. Swapping rice for cauliflower rice keeps this filling light and low-carb while the beef, cheese, and roasted peppers keep it just as satisfying as the original.
Why This Recipe Works
Cauliflower rice soaks up all the same seasoning and sauce as regular rice, so you don’t lose any flavor — just the carbs. It’s a full, balanced dinner in one pepper, and it works just as well for meal prep as it does for a weeknight table.
Ingredients
For the peppers:
- 6 bell peppers (any color), tops cut off and seeded
For the filling:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups riced cauliflower (fresh or frozen, thawed)
- 1 cup canned diced tomatoes, drained
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped, for garnish
Instructions
1. Prep the Peppers
Preheat the oven to 190°C (375°F). Slice the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a baking dish, trimming a thin slice off the bottom if needed so they sit level.
2. Cook the Filling
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds. Add the ground beef, breaking it apart, and cook until browned, about 6–7 minutes. Drain any excess fat.
3. Add the Cauliflower Rice
Stir in the riced cauliflower along with the diced tomatoes, paprika, oregano, cumin, and red pepper flakes if using. Cook for 4–5 minutes, stirring occasionally, until the cauliflower softens slightly and any excess liquid cooks off. Season with salt and pepper.
4. Stuff the Peppers
Spoon the beef and cauliflower mixture into each pepper, packing gently and filling to the top.
5. Bake
Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top each pepper with shredded cheese, and bake uncovered for another 10–15 minutes, until the cheese is melted and the peppers are tender.
6. Serve
Let the peppers rest for a few minutes, then garnish with fresh parsley before serving.
Tips for the Best Results
- Squeeze out excess moisture from thawed frozen cauliflower rice before cooking, or it can make the filling watery.
- Don’t overcook the cauliflower in step 3 — it will continue softening in the oven, so a slight bite at this stage is fine.
- Boost the protein by adding a beaten egg to the filling before stuffing, which also helps it hold together.
- Swap in ground turkey or chicken for an even leaner version.
What to Serve Alongside
Keep the meal fully low-carb with a simple side salad, roasted zucchini, or steamed green beans.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the baked peppers for up to 3 months. Reheat in the oven until warmed through.
Leave a Reply