Name: Keto Stuffed Peppers (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 large Bell peppers (any color); 1 lb Ground beef (80/20); 2 cups Cauliflower rice (fresh or frozen); 1/2 cup Onion, finely chopped; 2 cloves Garlic, minced; 1/4 cup Unsweetened almond milk; 1 tsp Dried oregano; 1 tsp Dried basil; 1/2 tsp Salt; 1/4 tsp Black pepper; 15 oz can Diced tomatoes, no salt added; 1/4 cup Tomato paste, no sugar added; 1 tbsp Worcestershire sauce; 1/2 cup Shredded cheddar cheese

Recipe tier

Peppers
4 large 4 large Bell peppers (any color)
Filling
1 lb 450 g Ground beef (80/20)
2 cups 240 g Cauliflower rice (fresh or frozen)
1/2 cup 75 g Onion, finely chopped
2 cloves 2 cloves Garlic, minced
1/4 cup 60 mL Unsweetened almond milk
1 tsp 5 mL Dried oregano
1 tsp 5 mL Dried basil
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
Sauce
15 oz can 425 g Diced tomatoes, no salt added
1/4 cup 60 mL Tomato paste, no sugar added
1 tbsp 15 mL Worcestershire sauce
Topping (Optional)
1/2 cup 50 g Shredded cheddar cheese

Equipment

Baking dish
Large skillet
Small bowl
Foil

Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
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.
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.
Add the chopped onion and minced garlic to the skillet with the beef and cook until softened, about 5 minutes.
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.
Prepare the sauce: In a small bowl, combine the diced tomatoes, tomato paste, and Worcestershire sauce. Stir well.
Assemble the stuffed peppers: Place the blanched peppers in a baking dish. Spoon the meat and cauliflower mixture evenly into each pepper.
Pour the tomato sauce over and around the stuffed peppers.
Cover the baking dish with foil and bake for 30 minutes.
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.
Let stand for a few minutes before serving.