Low Carb Stuffed Peppers are gluten free, low carb, keto, freezable, stuffed with goodness peppers!
I have been hungry for some stuffed peppers. I can’t eat the rice I love in them so much so needed a recipe for Low Carb Stuffed Peppers. With some adapting to one I found online, I have it! These have cauliflower rice in them but don’t worry; they don’t taste cauliflower-y at all; not that I would mind. It gives the peppers the right consistency and satisfying, hearty feeling and flavor. Stuffed peppers without rice would just not be right. These are right!
One thing you want to do is make sure the baking pan there are in holds them securely. You don’t want your nice, neat, filled peppers to fall over while baking. Make sure they are snuggly in there together to hold each other up. When putting the foil over the dish, make a “tent” with it so it does not touch the cheese. Finding all of your cheese on the foil when you remove it is VERY disappointing!
I used my homemade spaghetti sauce. It is great to have on hand in the freezer.
We like our peppers with some form but not crunchy. By parboiling them for 3 minutes before filling and baking them as directed, they were perfect in our opinion. If you like them firmer or even with a crunch, leave out the parboiling and maybe even cut down the time cooked under the foil. You will still want the 20-30 minutes of uncovered baking time. That is when the cheese gets all melty and browned. Mmm!
I used the cheese I had on hand but you can use all cheddar, all mozzarella or any other cheese you like. Isn’t that nice? 🙂 You could even use sausage to spice it up a bit.
To print the recipe for Low Carb Stuffed Peppers, click HERE.
This recipe is adapted from genaw.com.
You may also be interested in Over 200 Low Carb Keto Meal Ideas
6 medium to large peppers
1 pound ground beef
3 cups/ 9 oz riced cauliflower
½ cup chopped onion
½ Tbsp minced garlic
Salt and pepper to taste
½ cup spaghetti sauce
½ cup cheddar cheese
1 cup mozzarella cheese (or cheddar) for topping
Brown ground beef in a large skillet.
Drain and add cauliflower, onion, garlic, salt, pepper and sauce and cook until cauliflower and onion are tender; 5-10 minutes.
Carefully cut the tops off of the peppers while also getting the seed core out. You want to make a nice, hollow pepper for the meat filling.
Remove the meat filling and stir in ½ cup of the cheddar cheese.
Bring a pot of water to boil and gently boil the peppers for 3 minutes. (If you like your peppers to have a crunch to them, this step is not needed.)
Drain the peppers and gently stuff them with the meat and cheese filling. Make them nice and full.
Put them into a greased, oven safe baking dish. They need to stand up so use one that is small enough to keep them tightly together.
Sprinkle the rest of the cheese over the peppers.
Cover with foil. “Tent” it over them so it isn’t touching the cheese.
Bake in a preheated 375* oven, covered, for 30 minutes.
Uncover and bake another 20-30 minutes; until cheese is melted and browned.
If you have any filling left, grease a small dish and bake that for about 10 minutes; just enough to heat it through.
Leftovers can be frozen.
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