Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 bell peppers (large, halved lengthwise and seeded); 1 tablespoon olive oil; 0.5 pound ground beef (lean); 0.5 cup yellow onion (diced); 2 clove garlic (minced); 0.5 cup crushed tomatoes (canned); 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper; 1 cup riced cauliflower; 0.25 cup mozzarella cheese (shredded); 2 tablespoon fresh parsley (chopped)

Colorful bell peppers filled with seasoned ground beef, riced cauliflower, and a touch of cheese, then baked until tender and bubbly.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $5.17/serving

Dietary

Halal
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 bell peppers (large, halved lengthwise and seeded)
1 tablespoon olive oil
0.5 pound ground beef (lean)
0.5 cup yellow onion (diced)
2 clove garlic (minced)
0.5 cup crushed tomatoes (canned)
0.5 teaspoon dried oregano
0.5 teaspoon dried basil
0.25 teaspoon kosher salt
0.25 teaspoon black pepper
1 cup riced cauliflower
0.25 cup mozzarella cheese (shredded)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 375°F. Prepare the bell peppers by cutting them in half lengthwise and removing seeds and membranes.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Simmer for 5 minutes, allowing flavors to meld. Remove from heat.
Fold in the riced cauliflower and 2 tablespoons of the shredded mozzarella cheese into the beef mixture.
Place the bell pepper halves in a baking dish. Spoon the beef and cauliflower mixture evenly into each pepper half. Sprinkle the remaining mozzarella cheese on top.
Bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly. If peppers brown too quickly, you can cover lightly with foil.
Serve immediately, garnished with fresh chopped parsley if desired.

Notes

Choose firm, brightly colored bell peppers for the best results. Any color works well for this recipe.

Nutrition (per serving)

Calories: 385
Protein: 33.7 g
Carbohydrates: 24.3 g
Fat: 20.3 g
Fiber: 9.5 g
Sodium: 624 mg
Saturated Fat: 8 g
Sugar: 12 g
Cholesterol: 76 mg