Keto Stuffed Bell Peppers with Cheesy Beef & Cauliflower Rice

A delicious low-carb twist on the classic comfort food! Craving comfort food without breaking your keto streak? These stuffed bell peppers are a game-changer. Packed with seasoned ground beef, fluffy cauliflower rice, and melty cheese, they’re everything you love about classic stuffed peppers — minus the carbs.

I first made these on a chilly evening when I wanted something warm, hearty, and guilt-free. The result? Total comfort in a pepper shell. Plus, they’re meal-prep friendly and freezer-ready!.

📝 Ingredients:

• 4 large bell peppers (red, green, or yellow)
• 250g (½ lb) ground beef
• 1 cup cauliflower rice (fresh or frozen)
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp paprika (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup shredded mozzarella or cheddar cheese
• 2 tbsp tomato paste (optional)
• Fresh parsley or chives (for garnish)

🔪 Instructions:

1. Preheat oven to 180°C (350°F).
2. Cut tops off the bell peppers and remove seeds. Lightly brush with olive oil and place upright in a baking dish.
3. Sauté onion in olive oil until translucent. Add ground beef and cook until browned. Drain excess fat.
4. Add cauliflower rice, garlic powder, seasoning, salt, pepper, and tomato paste. Cook for 5 minutes.
5. Stir in half the cheese and mix well.
6. Stuff peppers with mixture and top with remaining cheese.
7. Cover with foil and bake for 25–30 minutes. Uncover for the last 5 minutes to brown cheese.
8. Garnish with parsley or chives. Serve hot.

📌 Tips:

• Use ground turkey or chicken for a leaner version.
• Add mushrooms or zucchini for more veggies.
• Spice it up with chili flakes!

🍽️ Nutrition (per stuffed pepper, approx.):

• Calories: 280
• Net Carbs: 6g
• Protein: 20g
• Fat: 18g