This low carb dinner recipe for Stuffed Bell Peppers is a fantastic way to enjoy a hearty meal without the extra carbohydrates. You’ll love how easy it is to prepare these flavorful, satisfying peppers, perfect for a weeknight dinner or meal prep.
Key Ingredients & Substitutions
- Bell Peppers: Use any color you prefer. Green peppers offer a slightly more savory flavor.
- Ground Beef: Lean ground beef is recommended. Ground turkey or chicken are excellent substitutes for a lighter option.
- Canned Diced Tomatoes: Fire-roasted diced tomatoes add extra depth.
- Cauliflower Rice: Fresh or frozen works well. This is your low carb replacement for traditional rice.
Ingredients
Main Ingredients:
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked cauliflower rice (prepared from about 1/2 head cauliflower or 10 oz frozen)
- 1/2 cup shredded cheddar cheese, plus extra for topping
- 1/4 cup beef broth
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (varies based on ingredients)
- Tools Needed: Large skillet, baking dish, sharp knife
Step-by-Step Instructions
1. Prepare the Bell Peppers
You will start by preheating your oven to 375°F (190°C). Then, carefully cut each bell pepper in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish.
2. Cook the Ground Beef Filling
In a large skillet over medium heat, warm the olive oil. Add the ground beef and cook, breaking it apart with a spoon, until it’s no longer pink. Drain any excess fat.
3. Sauté Aromatics and Combine Filling Ingredients
Add the chopped onion to the skillet with the cooked beef and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, basil, salt, and pepper, cooking for one more minute until fragrant. Next, stir in the diced tomatoes (undrained), cooked cauliflower rice, and 1/2 cup of shredded cheddar cheese.
4. Stuff the Peppers
Evenly divide the beef and cauliflower rice mixture among the prepared bell pepper halves. Pour the beef broth into the bottom of the baking dish around the peppers. This helps to keep them moist while baking.
5. Bake the Stuffed Bell Peppers
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes, then remove the foil, sprinkle the remaining shredded cheddar cheese over the stuffed peppers, and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Variation Ideas
- Add a pinch of red pepper flakes for a little heat.
- Mix in finely diced mushrooms or zucchini to the filling for extra vegetables.
- Use a different cheese like mozzarella or Monterey Jack.
- Top with fresh chopped parsley before serving.
Storage Instructions
Store leftover low carb dinner recipe stuffed bell peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them in the microwave or in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes, you can assemble the stuffed peppers and store them (unbaked) in the refrigerator for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
What if I don’t like cauliflower rice?
You can omit the cauliflower rice for an even lower carb option, or use finely chopped cooked cabbage as a substitute.
How do I prevent the peppers from becoming watery?
Make sure to drain the ground beef well after cooking. Also, use canned diced tomatoes that are not overly watery.
Can I freeze stuffed bell peppers?
Yes, you can freeze baked stuffed bell peppers for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven.
What kind of bell peppers are best?
Any color bell pepper works well. Green peppers have a slightly more bitter, earthy flavor, while red, yellow, and orange are sweeter.
Is this recipe good for meal prepping?
Absolutely! This is an excellent low carb dinner recipe for meal prepping. Cook a batch at the beginning of the week for easy lunches or dinners.