Healthy and Hearty Stuffed Peppers with Cauliflower Rice

A Delicious Low-Carb Twist on a Classic Dish
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A Delicious Low-Carb Twist on a Classic Dish

These stuffed peppers with frozen cauliflower rice offer a healthy and satisfying meal packed with lean ground beef, vegetables, and flavorful seasonings. By replacing traditional rice with low-carb cauliflower rice, this recipe cuts down on calories and carbs without compromising taste.

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Healthy and Hearty Stuffed Peppers with Cauliflower Rice

Difficulty: Beginner Prep Time 30 mins Cook Time 53 mins Rest Time 3 mins Total Time 1 hr 26 mins
Cooking Temp: 173  °C Servings: 6 Estimated Cost: 20 Calories: 231
Best Season: Available

Description

These stuffed peppers with frozen cauliflower rice offer a healthy and satisfying meal packed with lean ground beef, vegetables, and flavorful seasonings. By replacing traditional rice with low-carb cauliflower rice, this recipe cuts down on calories and carbs without compromising taste.

Ingredients for Healthy and Hearty Stuffed Peppers with Cauliflower Rice

Instructions

  1. Slice tops off peppers and microwave on high for 3 minutes until partially cooked. Remove stems and dice flesh from tops, setting aside 1/2 of the diced peppers.

  2. Microwave frozen riced cauliflower on high for 4 minutes, stirring halfway through.

  3. In a large nonstick skillet, heat olive oil over medium-high heat. Add beef, mushrooms, carrots, celery, onion, and reserved diced peppers. Cook until onions are translucent and beef is nearly cooked, about 5 minutes.

  4. Stir in Italian seasoning, red pepper flakes, oregano, salt, and pepper; cook for 1 minute. Add cooked riced cauliflower and garlic; cook until beef is browned and crumbly, 2-3 more minutes.

  5. Preheat the oven to 350°F (175°C).

  6. Add drained tomatoes, tomato paste, and fresh basil to the skillet. Cook until nearly all liquid is absorbed, about 5 more minutes. Allow mixture to cool slightly.

  7. Stuff beef mixture evenly into peppers and stand upright in a baking dish.

  8. Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes.

Equipment

Nutrition Facts

Amount Per Serving
Calories 231kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 3g15%
Total Carbohydrate 19g7%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • For a vegetarian version, replace ground beef with plant-based crumbles or additional vegetables.
  • Adjust the amount of red pepper flakes to your desired level of spiciness.
  • Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Keywords: stuffed peppers, cauliflower rice, low-carb, healthy, ground beef, vegetables, Italian seasoning

Frequently Asked Questions

Expand All:
Can I use fresh cauliflower rice instead of frozen?

Yes, you can use fresh cauliflower rice. Simply pulse cauliflower florets in a food processor until they resemble rice-sized pieces.

Can I make these stuffed peppers ahead of time?

Yes, you can prepare the peppers and filling ahead of time and store them separately in the refrigerator. When ready to bake, stuff the peppers and proceed with the recipe.

Can I freeze these stuffed peppers?

Yes, you can freeze the stuffed peppers before baking. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and bake as directed, adding an extra 10-15 minutes to the cooking time.

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