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 developed and reviewed.

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, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 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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