Beef-Stuffed Bell Peppers with Cheddar and Cauliflower Rice

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

Low-carb bell peppers filled with seasoned ground beef, sharp cheddar, and cauliflower rice create a hearty keto-friendly dinner bursting with flavor. This American-inspired keto recipe (low carb), ready in about 55 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 390 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 American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add 1 lb ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6-7 minutes. Stir in 2 tbsp tomato paste, 1 1/2 cups cauliflower rice, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp paprika. Cook for another 4 minutes until cauliflower softens.
  3. Step 3: Remove skillet from heat and stir in 3/4 cup shredded cheddar cheese until melted and combined.
  4. Step 4: Stuff each of the 4 prepared large bell peppers with the beef and cauliflower mixture, packing tightly. Place in a baking dish and sprinkle tops with remaining 1/4 cup cheddar cheese.
  5. Step 5: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

Frequently asked questions

How long does Beef-Stuffed Bell Peppers with Cheddar and Cauliflower Rice 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 Beef-Stuffed Bell Peppers with Cheddar and 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 bell peppers from drying out.

Can I substitute ingredients in Beef-Stuffed Bell Peppers with Cheddar and 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 Cheddar and Cauliflower Rice 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 Beef-Stuffed Bell Peppers with Cheddar and 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.

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