Low Carb Stuffed Peppers with Cauliflower Rice and Ground Turkey from www.andiemitchell.com
Description
If you're following a keto diet and looking for a delicious and filling meal, then you're in luck! This keto stuffed peppers with cauliflower rice recipe is a perfect option for you. It's packed with healthy ingredients and is easy to make. The recipe uses bell peppers that are stuffed with a mixture of ground beef, cauliflower rice, and a variety of flavorful spices. The peppers are then baked until tender and topped with melted cheese. This meal is not only delicious but also low-carb and keto-friendly.
Prep Time
The prep time for this recipe is about 20 minutes. You'll need to chop the vegetables, cook the cauliflower rice, and brown the ground beef. Once you've completed these steps, you're ready to stuff the peppers and bake.
Cook Time
The cook time for this recipe is about 40 minutes. After stuffing the peppers, you'll need to bake them in the oven until they're tender and the cheese is melted and bubbly.
Ingredients
To make this keto stuffed peppers with cauliflower rice recipe, you'll need the following ingredients: - 4 large bell peppers - 1 pound of ground beef - 1 cup of cauliflower rice - 1/2 cup of diced onion - 1/2 cup of diced celery - 1/2 cup of diced carrots - 1 teaspoon of garlic powder - 1 teaspoon of onion powder - 1 teaspoon of paprika - 1 teaspoon of dried oregano - 1 teaspoon of dried basil - Salt and pepper to taste - 1 cup of shredded cheddar cheese
1. Preheat the oven to 375°F. 2. Cut the tops off the bell peppers and remove the seeds and membranes from the inside. 3. In a large skillet, brown the ground beef over medium heat until no longer pink. 4. Add the diced onion, celery, and carrots to the skillet and cook until the vegetables are soft. 5. Add the cauliflower rice and seasonings to the skillet and cook for an additional 5 minutes. 6. Remove the skillet from the heat and stir in half of the shredded cheese. 7. Stuff the bell peppers with the beef and cauliflower rice mixture and place them in a baking dish. 8. Top the peppers with the remaining shredded cheese. 9. Bake in the preheated oven for 35-40 minutes or until the peppers are tender and the cheese is melted and bubbly. 10. Serve hot and enjoy!
Notes
- You can use any color of bell peppers for this recipe. - If you don't have cauliflower rice, you can substitute it with regular rice or quinoa. - You can add more or less cheese to your liking. - Leftovers can be stored in the refrigerator for up to 3 days.
- To make this recipe even more keto-friendly, you can substitute ground beef with ground turkey or chicken. - You can add more vegetables to the stuffing mixture, such as zucchini or mushrooms. - If you want to make this recipe spicy, you can add some red pepper flakes or cayenne pepper to the seasoning mixture. - Make sure to choose peppers that have a flat bottom so that they can stand upright in the baking dish.
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