Baked Cauliflower Rice-Stuffed Bell Peppers with Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Low-carb bell peppers stuffed with savory cauliflower rice, ground beef, and melted mozzarella cheese, baked to a golden finish. This Italian-inspired keto recipe (low carb), ready in about 55 minutes, pairs large bell peppers, ground beef, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 large bell peppers with 1 tbsp olive oil and set upright in a baking dish.
  2. Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and 3 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add 12 oz ground beef to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until browned and no longer pink. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Stir in 2 cups finely grated cauliflower rice, 2 tbsp tomato paste, and 1 tsp dried oregano. Cook for another 5 minutes, stirring frequently, until the cauliflower softens and mixture is well combined. Adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Spoon the beef and cauliflower mixture evenly into the prepared bell peppers, pressing down gently. Top each with 1/4 cup shredded mozzarella cheese.
  6. Step 6: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and golden. Let cool for 5 minutes before serving.

Frequently asked questions

How long does Baked Cauliflower Rice-Stuffed Bell Peppers with Mozzarella take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cauliflower Rice-Stuffed Bell Peppers with Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large bell peppers from drying out.

Can I substitute ingredients in Baked Cauliflower Rice-Stuffed Bell Peppers with Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cauliflower Rice-Stuffed Bell Peppers with Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cauliflower Rice-Stuffed Bell Peppers with Mozzarella keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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