Cheese-Stuffed Bell Peppers with Cauliflower Rice
Baked bell peppers stuffed with a savory mixture of ground pork, cheese, and cauliflower rice, seasoned with herbs for a keto-friendly comfort dish. This mediterranean-inspired keto (keto, low-carb) ready in about 40 minutes pairs large, halved and seeded bell peppers, ground pork, 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 3, 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
- 3 large, halved and seeded bell peppers
- 10 oz ground pork
- 1 cup cauliflower rice
- 1/2 cup shredded mozzarella cheese
- 1/4 cup, grated parmesan cheese
- 2 tbsp olive oil
- 1 small, finely chopped onion
- 2, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp, chopped fresh basil
Instructions
- Step 1: Preheat oven to 375°F. Lightly brush 3 large halved and seeded bell peppers with 1 tbsp olive oil and set aside.
- Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until softened. Add 2 minced garlic cloves and cook for 30 seconds.
- Step 3: Add 10 oz ground pork, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 6-7 minutes until pork is browned and cooked through.
- Step 4: Stir in 1 cup cauliflower rice, 1 tsp dried oregano, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 3 minutes until cauliflower softens.
- Step 5: Remove from heat and stir in 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, and 2 tbsp chopped fresh basil until well combined.
- Step 6: Spoon the pork and cauliflower mixture evenly into each prepared bell pepper half. Place stuffed peppers in a baking dish and bake for 20 minutes until peppers are tender and cheese is melted and golden.
- Step 7: Remove from oven and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese-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 Cheese-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 ground pork from drying out.
Can I substitute ingredients in Cheese-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 Cheese-Stuffed Bell Peppers with Cauliflower Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Cheese-Stuffed Bell Peppers with Cauliflower Rice 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.
