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Healthy and Hearty Stuffed Peppers with Cauliflower Rice

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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Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 30 mins Cook Time: 53 53 mins Rest Time: 3 3 mins Total Time: 1 hr 26 mins
Cooking Temp 173  °C
Servings 6
Estimated Cost 20
Calories 231
Best Season Suitable throughout the year
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
  • 6 bell peppers (medium)
  • 10 ounces frozen riced cauliflower
  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 8 ounces cremini mushrooms (diced)
  • 2 medium carrots (diced)
  • 2 celery (stalks, diced)
  • 1/2 medium yellow onion (diced)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic (minced)
  • 1 can tomatoes (14.5 oz, diced, drained)
  • 1 can tomato paste (6 oz)
  • 5 fresh basil leaves (chopped)
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.

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