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Bell peppers are the star ingredient in this recipe, serving as the perfect vessel for the savory filling. These colorful vegetables come in a variety of hues, including red, yellow, green, and orange, each with its unique taste and nutritional profile. Rich in vitamins A and C, bell peppers are low in calories and high in antioxidants, making them a staple in many healthy diets.

Keto Stuffed Peppers

Elevate your dinner routine with these delicious Keto Stuffed Peppers! These vibrant bell peppers are filled with a savory mix of ground beef or turkey, riced cauliflower, and melty cheddar cheese, seasoned to perfection with chili powder and cumin. They come together in just about 50 minutes and are perfect for a low-carb meal. Serve them warm, garnished with fresh parsley for an extra pop of color. Enjoy a wholesome, satisfying dish that fits your keto lifestyle!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef (or turkey)

1 cup shredded cauliflower (riced)

1 cup shredded cheddar cheese (divided)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

¼ cup fresh parsley, chopped (optional for garnish)

Olive oil for cooking

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and set aside.

      In a large skillet over medium heat, add a drizzle of olive oil. Sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Add the ground beef (or turkey) to the skillet and cook until browned. Drain any excess fat.

          Stir in the riced cauliflower, half of the shredded cheddar cheese, chili powder, cumin, smoked paprika, salt, and pepper. Mix well and let it cook for another 2-3 minutes until the cauliflower is tender.

            Remove the skillet from the heat and fill each bell pepper with the meat and cauliflower mixture, packing it in well.

              Place the stuffed peppers upright in a baking dish. Pour a small amount of water at the bottom of the dish to help steam the peppers.

                Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil, sprinkle the remaining cheddar cheese on top of each pepper, and bake for an additional 10 minutes until the cheese is bubbly and golden.

                  Once baked, let them cool for a few minutes, then garnish with fresh parsley if desired before serving.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4