I've truly never met a more colorful, flavorful no-fuss dinner! Substituting cauliflower rice for the starchy original makes for a low-carb and/or keto version of classic stuffed peppers. A dollop (or three) of sour cream as a garnish makes for a creamy, savory, nourishing dinner that you can feel good about feeding your family (or just yourself)!
Truly, no recipe required! But here is a reliable formula for ensuring you have enough filling for each pepper.
For a true paleo stuffed pepper, garnish with olive oil and avocado, but leave out any dairy.
- 1 lb pastured ground meat such as grass-fed beef, bison or lamb
- 4 whole bell peppers, organic recommended
- ¼-½ small onion, diced small
- 1 garlic clove, minced (about a tablespoon)
- about 1 cup riced cauliflower, cooked
- 1 Roma tomato or several of a smaller variety, diced small
- about ½ cup tomato sauce
- 1-3 tablespoons fresh Italian parsley, chopped
- ½-¾ cup Parmesan, grated (or as much or little as you like)
- salt and black pepper, to taste
- sliced avocado
- sour cream or plain whole-fat yogurt
- olive oil
- more cheese!
- Preheat oven to 375° - 400° F.
- Cook cauliflower rice per the package instructions.
- In a separate pan, sauté minced onions and garlic in a little oil on medium-low heat.
- Add the ground meat, and cook until browned, breaking it up into small pieces.
- While the meat cooks, trim tops off bell peppers and hollow out. Level off the bottoms of any bell peppers that don't stand mostly upright with a sharp knife. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
- Once the meat is almost cooked through, stir in a cup or so of cauliflower rice, your chopped or dried herbs, diced tomatoes, and cheese into the meat mixture. Season to your liking with salt and pepper.
- Season the inside of the cut peppers with salt and pepper.
- Divide filling evenly among peppers, and nestle them in a baking pan or line on a sheet pan. Top with more shredded Parmesan.
- Roast until peppers are soft, 25-35 minutes.
- Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.
For the lowest carbohydrate content possible, reach for green peppers since they are under-ripe and contain a little less natural sugars. Use half the amounts given for the added aromatic vegetables like onions and garlic, and cut back on the tomatoes and tomato sauce.
For true keto peppers, divide the filling among 5 or 6 bell peppers, and load up on the avocado slices and sour cream.
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