Spiced Pork-Stuffed Bell Peppers with Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy ground pork seasoned with cumin and chili, stuffed into roasted bell peppers and topped with a savory cauliflower rice base. This mexican-inspired vegetarian (low-carb, vegetarian) ready in about 37 minutes pairs ground pork, cumin, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.0 (8 ratings) Prep: 15 min Cook: 22 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add ground pork, cumin, chili powder, 1/4 tsp salt, and 1/8 tsp pepper. Break apart with a spoon and cook for 6-7 minutes until no pink remains and slightly browned.
  2. Step 2: Spoon pork mixture evenly into bell pepper halves, pressing gently to fill. Place peppers in a baking dish, nestling them upright.
  3. Step 3: Roast peppers for 20-22 minutes until tender and slightly caramelized around the edges.
  4. Step 4: While peppers roast, steam cauliflower rice in a steamer basket over simmering water for 5 minutes until tender. Transfer to a bowl, add chicken broth, green onions, 1/4 tsp salt, and 1/8 tsp pepper. Mash with a fork until creamy and fully combined.
  5. Step 5: Serve stuffed peppers topped with cauliflower rice and any remaining pan juices from the roasting dish.

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Frequently asked questions

How long does Spiced Pork-Stuffed Bell Peppers with Cauliflower Rice take to make?

Total time is about 37 minutes (15 min prep + 22 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 Spiced Pork-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 Spiced Pork-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 Spiced Pork-Stuffed Bell Peppers with 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 Spiced Pork-Stuffed Bell Peppers with Cauliflower Rice low-carb?

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

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