Beef-Stuffed Bell Peppers

Name: Beef-Stuffed Bell Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 bell peppers (medium, tops removed and deseeded); 1 pound ground beef (96% lean); 0.5 cup riced cauliflower; 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 14.5 ounce diced tomatoes (no-salt-added, drained); 0.5 teaspoon dried oregano; 0.25 teaspoon dried basil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup beef broth (low-sodium)

Flavorful extra-lean ground beef and cauliflower rice mixture baked inside vibrant bell peppers for a satisfying and low-carb meal.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $4.36/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Keto
Paleo
Low-Calorie
Low-Carb
Low-Fat
Low-Saturated-Fat
Low-Sugar
Whole30
Soy-Free
Low-Cholesterol

Ingredients

4 bell peppers (medium, tops removed and deseeded)
1 pound ground beef (96% lean)
0.5 cup riced cauliflower
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
14.5 ounce diced tomatoes (no-salt-added, drained)
0.5 teaspoon dried oregano
0.25 teaspoon dried basil
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup beef broth (low-sodium)

Instructions

Preheat oven to 375°F (190°C). Place 4 medium bell peppers, cut side up, in a baking dish. Set aside.
In a large skillet over medium-high heat, brown 1 pound 96% lean ground beef, breaking it apart with a spoon. Drain any excess fat.
Add 1/2 medium yellow onion and 2 cloves garlic to the skillet with the beef and cook until softened, about 3-5 minutes.
Stir in 1/2 cup riced cauliflower, 1 (14 1/2 ounce) can no-salt-added diced tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes, allowing flavors to meld.
Carefully spoon the beef mixture into each bell pepper, filling generously. Pour 1/2 cup low-sodium beef broth into the bottom of the baking dish.
Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
Serve hot.

Notes

Leftover stuffed peppers reheat well in the microwave or oven. Store in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 234
Protein: 27.8 g
Carbohydrates: 17.8 g
Fat: 4.5 g
Fiber: 3.6 g
Sodium: 630 mg
Saturated Fat: 2 g
Sugar: 4 g
Cholesterol: 70 mg