Keto Stuffed Peppers Without Rice
Easy and delicious stuffed peppers without rice make a comforting low carb and gluten free dinner.
Ingredients
- 3 bell peppers any color
- 1 lb ground beef Italian sausage or ground turkey or mix two meats
- ½ cup yellow onion chopped
- 3 teaspoon minced garlic cloves
- 2 cups raw riced cauliflower
- 1 ¼+ cup chunky marinara sauce sugar free like Rao's
- 1 teaspoon dried basil or 1 tablespoon chopped fresh basil
- ½ teaspoon fine sea salt
- ¼ ground black pepper
- ½-1 cup shredded Colby Jack cheese not pre-shredded, see note below
Instructions
- Preheat oven to 350 degrees F.
- Wash bell peppers, cut them in half, and remove the membrane and seeds.
- Place peppers in a baking dish, cut side up, and sprinkle with a little salt and pepper
- Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl.
- Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened.
- Add the marinara sauce, dried basil, sea salt, and ground black pepper to the same pan. Mix together and simmer on medium-low for 2 minutes until heated through. Stir in ground meat and ½ cup shredded cheese.
- Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top, and more shredded cheese to the top of each bell pepper.
- Cover with foil and bake for 30 minutes. Garnish with green onion slices or fresh parsley. Remove the foil and finish baking until the pepper is cooked through to your liking (10-15+ more minutes). Enjoy!
Notes
We do not recommend pre-shredded cheese, please shred your cheese from a block. Pre-shredded cheese doesn't melt as well due to the potato starch, it has more carbs than block cheese, and it doesn't melt as well.
Nutrition
Serving: 1/2 pepperCalories: 413kcalCarbohydrates: 9gProtein: 43gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 149mgSodium: 786mgFiber: 2g
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