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Low Carb Stuffed Bell Peppers

Low Carb Stuffed Bell Peppers Recipe

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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground beef (80/20)
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 2 garlic cloves
  • 1 cup cauliflower rice (fresh or frozen, thawed)
  • 1 cup low sugar marinara sauce
  • 1 tsp Italian seasoning
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan

Method
 

  1. Heat oil in a skillet over medium-high and brown the ground beef for about 5 minutes. Add onion and cook 3 minutes, then garlic for 30 seconds.
  2. Stir in cauliflower rice, marinara, Italian seasoning, salt, and pepper. Simmer 3–4 minutes until thickened.
  3. Preheat oven to 375°F (190°C). Place pepper halves cut side up in a baking dish, fill evenly with the beef mixture, and cover with foil.
  4. Bake 25 minutes. Uncover, top with mozzarella and Parmesan, then broil 2–3 minutes until bubbly and golden. Serve hot.

Notes

If your peppers wobble in the dish, slice a thin sliver off the bottom of each half to help them sit flat. For a crispier cheese top, broil an extra minute but watch closely so it doesn’t burn.