Keto Stuffed Bell Peppers

Ingredients

Bell peppers

4 large, any color

Ground beef

1 pound

Cauliflower rice

2 cups

Shredded mozzarella cheese

1 cup

Tomato sauce

1 cup

Onion

1 small, diced

Garlic

2 cloves, minced

Salt

1 teaspoon

Pepper

1/2 teaspoon

Italian seasoning

1 tablespoon

Fresh parsley

for garnish, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
3. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat to keep the dish lean.
4. Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
5. Stir in the cauliflower rice, tomato sauce, Italian seasoning, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. Carefully fill each bell pepper with the beef and cauliflower mixture, pressing down gently to pack it in. Place the filled peppers upright in a baking dish.
7. Cover the baking dish with aluminum foil to retain moisture and bake for 25 minutes.
8. Remove the foil, sprinkle the shredded mozzarella cheese evenly on top of each stuffed pepper, and return to the oven.
9. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and garnish with fresh parsley before serving.