Keto Stuffed Bell Peppers
If you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be paleo, keto, and low-carb delicious. Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.
frozen cauliflower rice
1
cup
olive oil
1
tablespoon
onion, diced
¼
small
garlic, minced
1
clove
ground beef
1
pound
bell peppers
4
medium
Roma tomatoes, diced
1
medium
grated Parmesan cheese, divided
¾
cup
tomato sauce
½
cup
chopped flat-leaf (Italian) parsley, or to taste
1
tablespoon
salt and ground black pepper to taste
 Preheat the oven to 375 degrees F (190 degrees C).
  Heat a large skillet over medium heat. Sauté cauliflower rice in the hot skillet until heated through, about 5 minutes. Set aside.
  Heat olive oil in another large skillet over medium-low heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Add ground beef and cook, stirring occasionally, until browned and crumbly, 5 to 7 minutes.
  While beef cooks, trim the tops of bell peppers and hollow out the insides. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, fill pepper with loads of cheese before adding meat mixture).
  Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into beef mixture and cook for 2 to 3 minutes more. Season with salt and pepper.
  Divide filling evenly among bell peppers and nestle them in a baking dish or arrange them on a sheet pan. Top with remaining 1/4 cup Parmesan cheese.
  Roast in the preheated oven until peppers are soft, 25 to 35 minutes.
