Cheese-Stuffed Bell Peppers with Ground Beef and Cauliflower

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

Baked bell peppers filled with seasoned ground beef and cauliflower rice, topped with melted cheddar for a hearty keto dinner. This American-inspired keto recipe (low carb), ready in about 50 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 410 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: 35 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 halved and seeded large bell peppers with 1 tbsp olive oil and place cut side up in a baking dish.
  2. Step 2: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 1 small finely diced onion and 1 minced garlic clove, sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Add 1 lb ground beef to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook, breaking up meat with a spoon, until browned and no longer pink, about 6-7 minutes.
  4. Step 4: Stir in 1 cup cauliflower rice, 2 tbsp tomato paste, and cook for an additional 3 minutes until cauliflower softens. Remove from heat and stir in 2 tbsp chopped fresh parsley.
  5. Step 5: Spoon the beef and cauliflower mixture evenly into the prepared bell pepper halves. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the tops.
  6. Step 6: Bake uncovered for 20-25 minutes until peppers are tender and cheese is melted and bubbly. Remove from oven and let cool 5 minutes before serving.

Frequently asked questions

How long does Cheese-Stuffed Bell Peppers with Ground Beef and Cauliflower take to make?

Total time is about 50 minutes (15 min prep + 35 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 Ground Beef and Cauliflower?

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 Cheese-Stuffed Bell Peppers with Ground Beef and Cauliflower?

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 Ground Beef and Cauliflower 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 Cheese-Stuffed Bell Peppers with Ground Beef and Cauliflower keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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