ChefXi OfficialClassic stuffed peppers made keto by swapping rice for cauliflower. Seasoned beef, melted cheese, and a colorful presentation.
Preheat oven to 375°F (190°C).
Brown ground beef with garlic, onion powder, and cumin in a skillet. Drain excess fat.
Stir in cauliflower rice, tomato sauce, and half the cheese. Season with salt and pepper.
Arrange pepper shells in a baking dish. Fill each with the meat mixture.
Use a mix of colored peppers for a more vibrant presentation.
Add 1/4 cup water to the bottom of the dish. Cover with foil.
The water creates steam that cooks the peppers evenly and keeps them from drying out.
Bake covered for 25 minutes until peppers are tender.
Remove foil, top with remaining cheese, and bake 5 more minutes until cheese is bubbly.
Use any color bell peppers — red and yellow are sweeter, green is more savory.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.