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Description
Enjoy these vibrant Cauliflower Rice Stuffed Bell Peppers for a healthy and delicious meal. This recipe is low-carb, visually appealing, and easy to customize with your favorite fillings.
Ingredients
Scale
- 4 bell peppers (various colors)
- 1 large head of cauliflower, riced
- 1 lb ground beef or turkey (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional toppings: sour cream, salsa, avocado
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- If using meat, add it to the skillet and cook until browned, breaking it up with a spoon. Drain off any excess fat.
- Add cauliflower rice, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Cook until cauliflower rice is tender, about 5-7 minutes.
- Fill each bell pepper half with the cauliflower rice mixture.
- Place stuffed bell peppers in a baking dish and sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until bell peppers are tender and cheese is melted and bubbly.
- Let cool slightly before serving. Top with sour cream, salsa, or avocado, if desired.
Notes
- For a vegetarian option, omit the ground meat and add more vegetables.
- You can use any type of ground meat or protein you prefer.
- Feel free to customize the filling with your favorite vegetables and spices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg