Cheese-Stuffed Bell Peppers with Ground Beef and Cauliflower Rice
Baked bell peppers stuffed with seasoned ground beef and cauliflower rice, topped with melted cheese for a satisfying low-carb dinner. This american-inspired keto (keto, low carb) ready in about 45 minutes pairs halved and seeded large bell peppers, 85% lean ground beef, cauliflower rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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
- 4, halved and seeded large bell peppers
- 1 lb, 85% lean ground beef
- 2 cups cauliflower rice
- 2 tbsp olive oil
- 1 small (about 4 oz) onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
- 2 tbsp tomato paste
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned and cooked through.
- Step 3: Stir in 2 cups cauliflower rice, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 4-5 minutes until cauliflower is tender and flavors meld.
- Step 4: Spoon the beef and cauliflower mixture evenly into 4 halved and seeded large bell peppers. Top each stuffed pepper with 1/4 cup shredded mozzarella cheese.
- Step 5: Place stuffed peppers in a baking dish and bake at 375°F for 20 minutes until cheese is melted and bubbly. Let rest 5 minutes before serving.
Frequently asked questions
How long does Cheese-Stuffed Bell Peppers with Ground Beef and Cauliflower Rice take to make?
Total time is about 45 minutes (15 min prep + 30 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 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 85% lean ground beef from drying out.
Can I substitute ingredients in Cheese-Stuffed Bell Peppers with Ground Beef 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 Cheese-Stuffed Bell Peppers with Ground Beef 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 Cheese-Stuffed Bell Peppers with Ground Beef and 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.
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