Ingredients
For the Peppers
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
For the Filling
- 500g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cauliflower rice
- 1 cup diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- ½ cup cream cheese
Step-by-Step Instructions
Step 1: Prepare the Peppers
Wash the bell peppers and slice the tops off. Remove the seeds and membranes from inside. Lightly brush the outside with olive oil.
Step 2: Preheat the Oven
Preheat your oven to 190°C (375°F). Place the hollow peppers in a baking dish and set aside.
Step 3: Cook the Beef
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Step 4: Add Onion and Garlic
Add the chopped onion and garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
Step 5: Mix in the Cauliflower Rice
Stir in the cauliflower rice and diced tomatoes. Sprinkle in paprika, Italian seasoning, salt, and pepper. Cook for another 5 minutes.
Step 6: Make It Creamy
Add the cream cheese and stir until fully melted and combined with the beef mixture. The filling should become creamy and rich.
Step 7: Stuff the Peppers
Spoon the filling evenly into each bell pepper. Press the mixture down gently so each pepper is packed full.
Step 8: Add Cheese
Top each stuffed pepper with shredded mozzarella cheese.
Step 9: Bake
Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted and golden.
Step 10: Serve
Garnish with fresh parsley and serve warm. These stuffed peppers pair perfectly with a fresh keto salad or roasted vegetables.
Tips
- Use ground chicken or turkey instead of beef for a lighter version.
- Add sliced mushrooms or spinach for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
