Stuffed peppers are one of those meals that you forget about making, but when you do, you remember just how good it is. My kids are super picky and won’t touch this, but it’s definitely a hit with my husband.
Most stuffed peppers are made with rice, but my version includes the beloved cauliflower rice which makes it low carb, keto friendly and adds a tons of vegetables to you meal.
Once you’ve gotten all your ingredients together, start by sauteeing your vegetables.
Add in the meat and tomato sauce.
Add in the cauliflower rice. You can use whole cauliflower that you shred with a traditional shredder or food processor. I just used frozen cauliflower this time and microwaved it until it was thawed out and room temperature. I also squeezed out any excess water from the cauliflower so it wasn’t so wet.
Stuff your peppers and bake! It took a little trial and error to figure out how long to bake it. I probably could have cooked it longer or even steamed the peppers in advance, but it’s best to use your judgement and your own taste for how al dente you like your peppers. There really is so wrong way to eat this since the beef is already cooked.
I like to top with cheese as the final step and broil until bubbly and brown. You can even use shredded mozzarella cheese or any cheese that you prefer. The world is your oyster!
I didn’t have any, but it’s best to serve with a little sour cream and salsa.Print