Keto Stuffed Peppers With Cauliflower Rice Recipe
Keto Stuffed Peppers With Cauliflower Rice Recipe – simple, low-carb meal, made with bell peppers, ground beef and cauliflower rice. Quick and easy to make, nutritious and delicious!
These Keto stuffed peppers are require a few simple ingredients and 40 minutes to make.
Swap the regular rice with grated culiflower and you have the perfect low-carb meal, great for kids and adults.
How to make Keto stuffed peppers with cauliflower rice?
All you need to do is either make the cauliflower rice or purchase a bag of it at the store.
I’ve seen both refrigerated shredded cauliflower and frozen cauliflower rice.
Making it yourself is easy and inexpensive.
Then brown the ground beef with some seasoning (I used salt, pepper, garlic, onion, add tomato sauce and the cauliflower rice.
Cook for 5 minutes, then fill peppers with the mixture.
Place in a baking dish, cover with foil and bake for 30-40 minutes, until the peppers are cooked and soft on the outside.
Looking for more cauliflower recipes? Make sure you try this Curried Cauliflower and Broccoli Soup from Salted Plains or this Roasted Cauliflower and Boursin Soup.
Why make Keto Stuffed Peppers?
If you are on the keto diet, or just like to experiment with low carb recipes, this keto stuffed bell peppers recipe is for you.
It is also great for veggie lovers, who don’t have any rice on hand.
My child loved the idea of cauliflower rice and so do I.
I have a question – do you always eat your bell peppers or you just eat the stuffing?
I’m the one who almost never eats the peppers…
I just eat the rice and meat…
So what’s the point of making keto stuffed bell peppers, when I can only make the stuffing?
Well the dish is more fun and looks prettier!
Also the cauliflower rice accumulates some flavor from the peppers and tastes amazing!
Wondering how to make cauliflower rice? Check this Cauliflower Fried Rice Post.
What kind of meat to use for Keto stuffed peppers?
If you prefer, you can use ground pork, ground chicken or turkey, instead of ground beef.
I personally prefer ground beef or a combination of ground beef and ground pork (meatloaf mix).
Also I’ve seen recipes where chorizo or Italian sausage is used, instead of ground beef.
Chorizo is a little too spicy to me, so if I use it in a recipe like this, I’d mix it with some ground beef.
You can add more spices to the cauliflower ground beef mixture – like turmeric, paprika, oregano or cumin, to taste.
This Keto Stuffed Peppers With Cauliflower Rice Recipe is a simple, effortless every day meal and great for meal prepping.
Do you have to parboil bell peppers when making stuffed peppers?
Yes, if you’d like the peppers to be soft and to be able to peel off the skin after baking, I suggest that you parboil the bell peppers, before you stuff them.
Bring a large pot of water to a boil. Cut off the stems of peppers and remove seeds. Place peppers in the boiling water and boil for 3-4 minutes, then take out carefully. Stuff peppers with cauliflower rice.
How long to bake cauliflower rice stuffed peppers in the oven for?
Bake at 375 F for 30minutes covered, then uncover and bake for additional up to 30 minutes for soft peppers.
SOME READERS HAVE REPORTED THAT THIS BAKING TIME IS NOT ENOUGH FOR THEM. PLEASE BAKE FOR UP TO 1 HOUR TOTAL FOR SOFT AND MUSHY PEPPERS, THAT ERE EASY TO PEEL. EVERYONE’R TASTE IS DIFFERENT AND YOU DO NEED TO BAKE THE PEPPERS LONGER THAT I SUGGESTED FOR SOFT PEPPERS.
Keto Stuffed Peppers With Cauliflower Rice Recipe
- 4 bell peppers — large
- salt+pepper to taste to season the peppers on the inside
- 1 lb ground beef
- 1 tbsp olive oil
- 2 cups cauliflower rice
- 1 tsp salt — divided
- 1/2 tsp black pepper — divided
- 1 tsp oregano — optional
- 2 cloves garlic — pressed
- 1/4 cup chopped onion
- 1/4 cup tomato sauce
Preheat oven to 375-400F.
Wash peppers, cut off the tops, remove the seeds and reserve the tops. Season peppers on the inside with salt and pepper. Set aside.
Cook onion and garlic in olive oil for 2 minutes. Add ground beef, half of the salt and pepper, oregano and cook for 5 minutes, until the meat is browned. Add tomato sauce and cauliflower rice. Add the remaining salt and pepper. Cook for 2 minutes, stirring frequently. Taste the mixture. Add more salt if needed.
Divide stuffing between all 4 peppers. Place the tops over each pepper. Cover with foil, bake for 30-40 minutes. Uncover and bake for additional 10-30 minutes, until the peppers are soft and fully cooked. (depends on how soft you prefer them and how fast your oven can reach this doneness).
SOME READERS HAVE REPORTED THAT THIS BAKING TIME IS NOT ENOUGH FOR THEM. PLEASE BAKE FOR UP TO 1 HOUR TOTAL FOR SOFT AND MUSHY PEPPERS, THAT ERE EASY TO PEEL. EVERYONE'R TASTE IS DIFFERENT AND YOU DO NEED TO BAKE THE PEPPERS LONGER THAT I SUGGESTED FOR SOFT PEPPERS.
You can remove the tops and add cheese on top of each pepper or serve them as they are.
I love stuffed peppers, yum! have to try this low carb version!
My husband was just talking about making stuffed peppers, so I’ve got to try this version! Looks wonderful, Mira! I love the cauliflower rice in here, too! Pinned!
Hope you guys like it! It is not as filling as the regular version, but it tastes pretty good 🙂
Oh man, seriously SO genius to stuff peppers with cauliflower rice! These gorgeous stuffed peppers are definitely what I want on my dinner menu tonight!
Hope you like these Sarah!
I agree. I’ve purchased enough ingredients to make 8. I’m going to cook, then freeze them so I can easily just reheat in the microwave ❤️
Amazing we loved them!
Glad to hear ! It reminds me I have to make them again 🙂
I made these tonight and even my autistic picky son ate them… peppers and all. I let the peppers cook in the oven while I made the stuffing, then cooked them 25 minutes more with cheese on top. The peppers were sweet and delicious. I took a pair of kitchen scissors and cut my son’s peppers up and mixed them into the stuffing to make it easier for him to eat. I also used peppers of three different colors to make it colorful for him. We will be doing this meal again. Thank you!
OMG, THIS MADE MY DAY!
I’m glad your boy ate these! I love adding cheese on top, too! And cooking the peppers longer is such a great idea!
Have a great day!
Delicious! My wife and I made these for our family last week. We loved them and even our picky boys gobbled them up. We will be making these again soon!
Hi Andrus! Happy to hear you liked them!
Delicious! I loved this recipe and my non-keto husband really enjoyed it, too. We’ll be making it again and again. I put a little water in the bottom of the pan when I put the foil on top to get the peppers nice and soft. Very yummy.
Nice! This recipe actually sounds pretty easy to make and it looks delicious! I will definitely be trying it sometime soon with some red and yellow bell peppers! I’ll let you know how it turns out :).
Is the nutritional information for 1 stuffed pepper or all four?
2 peppers is one serving
I made these tonight and they are delicious! Only problem is that when I logged my ingredients in MyFitnessPal, the peppers blew up my carb count for the day. 28 Carbs just from the peppers! 🙁 Am I calculating this wrong in some way?
Hi Angie, glad you liked these. Yes, I tried to look into the nutritional info closer and one bell pepper has 6 net carbs. The rest of the carbs come from the cauliflower and onion. I get them to 9 net carbs per stuffed pepper. Still a lot, but I don’t usually eat a whole pepper, I only eat the stuffing. Sorry…
Hi! This recipe looks great!! Are the net carbs 9 or is that total carbs? Wasn’t sure if the fiber was subtracted out or not. Gotta love keto and carb counting haha!
Hi Meghan, I always post total carbs, since I have a lot of non-Keto followers. I’ll make a note in the recipe.
Hope you like these!
I plan to try this recipe soon but I wanted to add my 2 cents to the cooking of the peppers. I always parboil mine until they are soft before filling. It makes the peppers sweeter, softer and reduces cooking time. Just clean the peppers as usual and put them in boiling water. When they are dull green and the sides push in easily, drain, rinse with cold and fill once cool to touch.
Thanks Cathy. I like parboiling as well. I’ve given the option of either doing it or not, since not everyone does. I like them soft and to be able to peel.
What is the purpose of the foil? If I don’t cover them, will it achieve a more charred look?
I cover with foil so the peppers steam and I can peel them easily. No sure i they will get charred without he foil.
Would you please tell me if the carb count is a total carb count or a net carb count? Also, is there anyway to set email preferences just to low carb recipes?
I’ll make sure I find out how to set up email preferences to low carb, but as of right now I don’t have this option. All carb info is under the recipe.
One pepper is 2 servings. One pepper has 9 carbs. It is 4.5 carbs per serving.
This is this worst recipe I have ever made , cook for 25 minutes??????? Did you leave something out ????
Been making this for years and now on a special diet, what a waste of food
Please refrain from abusive comments. Yes, I mean 25 minutes, assuming that the cauliflower and ground beef are pre-cooked. Also did you read that you need to bake for 10minutes more? So it is total of 35 minutes at 375 F. If you feel it requires longer cooking time, it is your judgement to cook it for longer, until it reaches the desired doneness for you. What do you think I left out?
I made mine in a crockpot came out perfectly.
Seriously? Maybe slightly rude?
Yes, he is rude. There are other recipes online he can try though.
I made a slightly different way, I used stewed tomatoes instead of tomato sauce. No apparent reason.
The recipe was great BUT I pre cooked all the meat (browned) & cauliflower rice as told than covered for 25 min and uncovered for 10.. basically I’m still sitting over an hour later waiting for peppers to be fully cooked.. my fiancé has work in the morning so after 45 min of cooking I told him to just eat it.. to say the least he wasn’t impressed with his hard pepper.. a bit embarrassed, I put a lot of time and effort for a flase cook time. The inside taste great but the cook time is definetly off.
Thanks for the review. The cook time is not false by any means. I’m not quite sure why it is taking so long to cook. The peppers I made peppers that are crunchy. If you are looking to make them very soft and mushy, you need to cook longer.
Ok I understand everyone has different preferences with their food. However, you state in your other comments that you like to cook them so you can peel them. How do you peel a pepper while it’s still hard ? You have to make them soft in order to peel, no? & why is it that the only ratings that show are the 5 star ratings? Thanks
Please, with all my respect to you, understand that you can bake for a longer time as I’ve already added in the instructions. Why is it such a big deal? You like the recipe, you get to use it, just bake for longer so the peppers are cooked fro your taste. Where did I state I like to peel them? I don’t mind unpeeled peppers. Againg, cooking time may vary.
I agree .. needs over an hour for cook time.. I am not one to leave reviews either but I had to on this one .. the inside tastes great but cook time is way off
I make stuffed peppers and to make make this dish fast, I add water to the pot or pan I placed the peppers almost have a way and put it on High in the oven for aroun 20-30 minutes.
Yes, this is a great idea! I’ll add this suggestion to the recipe.
I am a little confused on the serving size. Says serves 4 but your previous notes say each serving is 2 peppers. I am trying to see of this recipe is too many carbs for my Keto diet.
Carbs on this recipe are a little high, since the peppers are big and contain carbs.
This is why I decided to make one serving – 1/2 pepper and it has 4 grams net carbs per serving.
One whole pepper will be 8 grams of net carbs.
Not eating the peppers when making stuffed peppers is incredibly wasteful! I’m not a fan that the carb count is meant to be only the stuffing inside. Seems a little misleading and a waste of money to buy peppers only to throw them away.
Please, while I do value your opinion, I advice you not to cook the recipe, if you don’t like it.
I never stated that the carb count is only for the stuffing, why are assuming that?
Nothing is misleading, I’ve shared enough details about the recipe. Huge peppers like these do have carbs. Split one pepper into 2-3 servings, this is all it is.
Anyone struggling with pepper cooking time, I use my instant pot to cook the peppers – 1/2 cup of water, high pressure for 8 minutes. Then the stuffed pepper can go in the oven for any amount of time you’d like. I bake for 5 minutes, then sprinkle mozzerella and parm (both 0 sugar, 1g carb/serving) on top and put under the broiler for a minute.
Great! Thank you so much for sharing. A lot of people have been having issues with the baking time and get upset when I tell them they can just increase the time.
Recipe was easy to follow, however the spice mix was a little bland for our tastes. We found that we needed to add spices and also some green chilies, and chopped up Greek olives.
I made this exactly how you suggest and it’s good. I parboiled my peppers for 2 minutes before hand and then baked with the stuffing for 40 minutes. Probably could have used even more time for a softer pepper. Overall we really liked this and will make it again.
Glad you liked them Jennifer!
They are in the oven now!! Was so easy and it smells heavenly. If they are more firm at the end, no ones fault but mine. It will all be good I’m sure!! Thanks for the recipe!
Hope you like them 🙂
I made this last week and my teen son loved it, I don’t think he ever tried peppers before! I’ll be making it again soon! Thanks!!
Great Trisha, thanks for trying ! Glad he liked it 🙂
I made the peppers last night they were good. I
Will make them again.
I changed this up a bit. Hurricane is on its way to us in Florida. I am using up the meats I have on hand. Yesterday I cooked up a chuck roast and today I used the shredded beef from the roast as the meat base. The rosst was cooked with rosemary and tyme and I have left over juices so I put that in the bottom of the pan for baking. This was great! The cauliflower had a great flovor. Not sure I could duplicate the flavor but it was yummy. Making this was a great diversion from the hurricane prep stress. BTW cooked pepper first for 25 mins
Try using red bell peppers instead of green. They are sweeter and less of that “pepper bite”. My husband doesn’t like green bell peppers but if I make stuffed peppers with red he likes them. Red are actually healthier too as they have high levels of vitamins and antioxidants in them from more ripening time.
If you roast the peppers on a gas stovetop before cutting them open it cuts down the cook time by 2/3 and adds a nice flavor to the peppers
This is such a great idea! Thank you!
I think there are 2 things missing. 1st you need to blanch the peppers and second, add about 1/2 to the bottom of the dish before you cover it with foil.
This will ensure the peppers are plent soft after 45 to 50 minutes covered (no need to bake uncovered).
But aside form these changes I made the recipe and it was very tasty and will make it again.
After reading through everything including the comments, I successfully made this dish on my first attempt. I agree with the comment from James on Oct 11: parboil the peppers for about 3-4 mins. This recipe actually stuffed 6 small-medium sized peppers. I placed my peppers in a muffin dish so that they stood up easily (especially the smaller ones). Then I placed the muffin tray into another pan and added 1/4 inch of water then covered with foil. Cooked at 390 for 45mins, took off the foil then cooked for 15mins more (so 1 hour total). Once I took them out, let stand for 10 mins then you can peel off the skin & enjoy! Thanks for sharing this recipe!
I boiled my green peppers in water for 7-10 minutes.
I used Italian sausage and added extra spices to my liking and added mozzarella cheese freshly grated. This recipe was amazing. Thank you so much!
Why haven’t I seen any one suggest putting your bell peppers in the microwave to soften them? I learned this from my mom over 33 years ago. My family loved stuffed peppers and I cooked them often when my kids were young, so this always helped out when I didn’t have hours to cook them.
Cut the very top of the pepper off, clean seeds out, place them upside down on a plate and microwave them (4 to 6 peppers) starting at five minutes, add more time for softer peppers add less time for harder peppers. Do this while you’re cooking you meat and rice/cauliflower rice mixture. I then add the juices from the peppers left on the plate to my meat mixture for added flavor. Then you only have to cook your stuffed peppers, uncovered, for 20-25 minutes.
Everyone who has ever made stuffed pepper knows that you have to blanch the peppers before stuffing. I love the idea of using cauliflower rice. Are you using frozen cauliflower rice or fresh?
I USED FRESH, I HAVE NOT TRIED THE RECIPE WITH FROZEN.
I use the Costco brand of riced cauliflower and it is wonderful! Love this recipe! (And I parboil the peppers).