Beef-Stuffed Bell Peppers with Cauliflower Rice
Savory ground beef and cheese filling wrapped in sweet bell peppers, served over creamy cauliflower rice. This beef-inspired one pot (low-carb) ready in about 40 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 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2 large bell peppers
- 8 oz ground beef
- 1.5 cups cauliflower rice
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced onion
- 2 cloves garlic
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef-Stuffed Bell Peppers with Cauliflower Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 Beef-Stuffed Bell Peppers with Cauliflower Rice?
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 Beef-Stuffed Bell Peppers with Cauliflower Rice?
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 Beef-Stuffed Bell Peppers with Cauliflower Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Beef-Stuffed Bell Peppers with Cauliflower Rice low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
