Beef-Stuffed Bell Peppers with Cauliflower Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory ground beef and cheese filling wrapped in sweet bell peppers, served over creamy cauliflower rice. This one-pot recipe (low-carb), ready in about 40 minutes, pairs bell peppers, ground beef, and cauliflower rice for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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: 25 min Serves 2 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut tops off 2 large bell peppers and remove seeds, then place peppers upright on a baking sheet.
  2. Step 2: Sauté 8 oz ground beef, 1/4 cup diced onion, and 2 minced garlic cloves in a skillet over medium heat for 6-7 minutes until beef is browned and onion is translucent.
  3. Step 3: Mix cooked beef mixture with 1/2 cup shredded cheddar cheese, then spoon into peppers. Top with 1.5 cups cauliflower rice, cover with foil, and bake for 25 minutes until peppers are tender.

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