Low-Carb Stuffed Peppers with Beef

why make this recipe

Low-Carb Stuffed Peppers with Beef is a delicious and healthy dish that fits perfectly into a low-carb diet. It is packed with protein from the ground beef and filled with nutritious vegetables, making it a great choice for anyone looking to eat healthier without sacrificing flavor. Plus, it’s simple to prepare and can be made in advance, which saves time on busy weeknights.

how to make Low-Carb Stuffed Peppers with Beef

Ingredients:

• 4 bell peppers
• 1 pound ground beef
• 1 cup cauliflower rice
• 1 can diced tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Directions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat.
4. Add the cauliflower rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper to the skillet. Mix well and cook for an additional 5 minutes.
5. Stuff each pepper with the beef mixture and place them upright in a baking dish.
6. If using, sprinkle shredded cheese on top of each stuffed pepper.
7. Cover the dish with foil and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is bubbly.

how to serve Low-Carb Stuffed Peppers with Beef

Serve these stuffed peppers hot, as they make a filling main dish. You can enjoy them on their own or pair them with a side salad for a complete meal.

how to store Low-Carb Stuffed Peppers with Beef

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3 to 4 days. You can also freeze them for longer storage, allowing you to enjoy this tasty dish even on busy days.

tips to make Low-Carb Stuffed Peppers with Beef

1. Feel free to adjust the seasonings to your taste. You can add more spices if you like a little heat.
2. For a vegetarian option, substitute the ground beef with lentils or mushrooms.
3. Use different colors of bell peppers for a vibrant presentation.

variation (if any)

You can create different versions of this recipe by using other proteins like turkey or chicken. Additionally, try adding other vegetables like chopped spinach or zucchini to the filling for extra nutrition.

FAQs

Can I use other types of rice instead of cauliflower rice?
Yes, you can use regular rice or another type of low-carb rice alternative if you prefer.

What can I serve with stuffed peppers?
Stuffed peppers pair well with a fresh salad or steamed vegetables for a balanced meal.

Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the stuffing and fill the peppers a day in advance. Just bake them when you are ready to eat.

Low-Carb Stuffed Peppers with Beef

These delicious low-carb stuffed peppers feature a savory beef and vegetable filling, baked until tender. A hearty and healthy meal perfect for any weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 380 kcal

Equipment

• Large skillet
• Baking dish
• Cutting board
• Knife
• Mixing bowl

Ingredients

  

Main Ingredients

• 4 large Bell peppers
• 1 lb Ground beef 80/20 lean
• 1/2 Onion chopped
• 2 cloves Garlic minced
• 1 can Diced tomatoes 14.5 oz, undrained
• 2 tbsp Tomato paste
• 1/2 cup Beef broth
• 1 cup Shredded cheddar cheese
• 1 tsp Italian seasoning
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Instructions

 

Preparation

• Preheat oven to 375°F (190°C). Carefully halve the bell peppers lengthwise and remove seeds and membranes.
• Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and garlic, cooking until the beef is browned and the onion is softened.
• Drain any excess fat from the skillet. Stir in the diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper; bring to a simmer.
• Cook the mixture for 5-7 minutes, allowing it to thicken slightly. Remove from heat and stir in half of the shredded cheddar cheese.
• Arrange the halved bell peppers cut-side up in a baking dish. Evenly fill each pepper half with the beef mixture.
• Pour about 1/4 cup of water into the bottom of the baking dish to create steam. Cover the dish tightly with foil.
• Bake for 30 minutes, then remove the foil, sprinkle the remaining cheese over the peppers, and bake for another 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.
• Let the stuffed peppers rest for a few minutes before serving.

Notes

Feel free to experiment with different cheeses or add a pinch of red pepper flakes for a little heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.