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baked bell pepper halves filled with ground beef and tiny cauliflower pieces beneath a thin melted-Monterey-Jack topping in a plain baking dish
Andre Lewis

Low-Carb Beef Stuffed Peppers

Cauliflower rice needs a turn in the hot skillet before it joins the filling, or the peppers will collect a surprising amount of water as they bake. Use it as small vegetable pieces with some bite rather than cooking it into a soft puree. The beef and a little cream cheese hold the mixture together. Smoked paprika supplies a warm flavor without a sweet sauce, and the pepper halves get their own head start so you aren't waiting on a raw shell after the filling is ready.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large bell peppers halved lengthwise and seeded
  • 1 tbsp olive oil divided
  • 12 oz fresh riced cauliflower
  • 1 lb 90% lean ground beef
  • 1/2 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 2 oz cream cheese cubed
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 3/4 tsp fine salt
  • 1 tsp smoked paprika
  • 1/4 tsp black pepper
  • 3 oz Monterey Jack cheese grated

Method
 

  1. Heat the oven to 400°F. Brush pepper halves with 1 teaspoon oil and bake cut-side up in a 9-by-13-inch dish for 15 minutes.
  2. While the peppers bake, heat 1 teaspoon oil in a large skillet and cook cauliflower rice for 5 to 6 minutes until its moisture evaporates and the pieces are just tender. Transfer to a bowl.
  3. Heat remaining oil in the skillet and brown beef and onion for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat and stir in garlic for 30 seconds.
  4. Add cream cheese, tomato paste, water, salt, paprika and pepper; stir over low heat until smooth. Fold in cauliflower rice and fill the softened pepper halves.
  5. Top with Monterey Jack and bake for 15 to 18 minutes until the peppers are tender and the filling reaches 165°F. Rest for 5 minutes before serving.