Here is a recipe for Keto Stuffed Bell Peppers with Cauliflower Rice, including cook time and serving size in the beginning:
Cook Time: 1 hour
Serving Size: 6
Ingredients:
6 bell peppers
1 lb. ground beef
1 head cauliflower, riced
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chopped tomatoes
1/2 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Shredded cheese for topping (optional)
Instructions:
Preheat your oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, brown the ground beef over medium-high heat.
Add the chopped onion and minced garlic to the skillet and sauté for a few minutes until softened.
Add the riced cauliflower to the skillet and continue to cook for another 5-7 minutes.
Add the chopped tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper to the skillet.
Stir everything together and continue to cook until the vegetables are tender and the beef is fully cooked, about 10-15 minutes.
Stuff the mixture into the bell peppers and place them in a baking dish.
Top each bell pepper with shredded cheese, if desired.
Bake in the oven for 35-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve hot and enjoy your Keto Stuffed Bell Peppers with Cauliflower Rice for a nutritious meal!
Note: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.