Cheesy Stuffed Bell Peppers
Bell pepper halves stuffed with seasoned ground beef, marinara and melted cheese. A make-ahead keto dinner.
- Prep15 min
- Cook35 min
- Serves4
Stuffed peppers are normally loaded with rice. This version swaps in cauliflower and cheese, so you keep the comforting flavor and cut the carbs.
Nutrition per serving (estimated)
Method
- Heat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a baking dish and roast 10 minutes.
- Meanwhile, brown the beef in the oil with the onion and garlic until no pink remains, about 6 minutes. Stir in the cauliflower rice, marinara and seasoning and cook 3 minutes.
- Fill the peppers with the beef mixture. Top with cheese.
- Bake 20 minutes until the peppers are tender, the cheese is bubbling and the filling reaches 160°F (71°C).
Chef’s notes
- Pre-roasting keeps the peppers from staying crunchy.
- Freeze extra stuffed peppers before baking for an easy future dinner.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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