Keto Stuffed Peppers

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the peppers: Cut off the tops of the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes, then drain and set aside.
3. Cook the filling: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain off any excess grease.
4. Add the chopped onion and minced garlic to the skillet with the beef and cook until softened, about 5 minutes.
5. Stir in the cauliflower rice, almond milk, oregano, basil, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the cauliflower rice is tender.
6. Prepare the sauce: In a small bowl, combine the diced tomatoes, tomato paste, and Worcestershire sauce. Stir well.
7. Assemble the stuffed peppers: Place the blanched peppers in a baking dish. Spoon the meat and cauliflower mixture evenly into each pepper.
8. Pour the tomato sauce over and around the stuffed peppers.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil, sprinkle with cheddar cheese if using, and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
11. Let stand for a few minutes before serving.