Stuffed Peppers with Cauliflower and Cheese

(Ready in about 45 minutes | Servings 6)


Above ground vegetables such as bell pepper and cauliflower are generally good keto options while below ground vegetables contain more carbs. These peppers are delicious served hot or cold. Enjoy!

Per serving: 244 Calories; 12.9g Fat; 3.2g Carbs; 1g Fiber; 16.5g Protein; 1.6g Sugars



  • 2 tablespoons vegetable oil 2 tablespoons yellow onion, chopped 1 teaspoon fresh garlic,
  • Crushed 1/2 pound ground pork 1/2 pound ground turkey 1 cup cauliflower rice 1/2 teaspoon sea salt 1/4 teaspoon red pepper flakes,
  • crushed 1/2 teaspoon ground black pepper 1 teaspoon dried parsley flakes 6 medium-sized bell peppers,
  • Deveined and cleaned 1/2 cup tomato sauce 1/2 cup Cheddar cheese, shredded



Heat the oil in a pan over medium flame. Once hot, sauté the onion and garlic for 2 to 3 minutes.

Add the ground meat and cook for 6 minutes longer or until it is nicely browned.

Add cauliflower rice and seasoning. Continue to cook for a further 3 minutes.

Divide the filling between the prepared bell peppers. Cover with a piece of foil.

Place the peppers in a baking pan; add tomato sauce.

Bake in the preheated oven at 380 degrees F for 20 minutes. Uncover, top with

cheese, and bake for 10 minutes more. Bon appétit!

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