Stuffed Bell Peppers
Basic Information
- Servings: 4
- Serving Size: 1 stuffed pepper
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Meal Type: Main Dish
Diet Types
- Keto
- Atkins
- Low-Carb
- High-Protein
- Paleo
- Gluten-Free
- DASH (low sodium option)
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Halal
- Kosher (if beef is certified)
Equipment
- - Baking dish
- - Large skillet
Ingredients
- 4 large bell peppers, tops cut off and seeded
- 1 lb ground beef
- 1 cup cauliflower rice
- 1 onion , chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - Heat 1 tablespoon olive oil in a skillet over medium heat, sauté onion for 3-4 minutes, add beef, garlic powder, salt, and pepper; cook until browned, about 8-10 minutes, then mix in cauliflower rice.
- - Stuff peppers with beef mixture, place in a baking dish, drizzle with remaining oil, and bake for 30-35 minutes until peppers are tender.
- - Serve 1 stuffed pepper per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.
Nutrition
- Calories: 360
- Protein: 30g
- Fat: 24g
- Carbs: 8g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A