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Recipe from Simpler Savory

The recipe

Healthy Low Carb Stuffed Bell Peppers

Prep
20 min
Cook
35 min
Total
55 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
320

2× the original author values. Recipe yield: 6 servings.

calories
640

3× the original author values. Recipe yield: 6 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 6 bell peppers, tops sliced off and seeds removed — use red, yellow, or orange; trim a thin slice off bottoms if wobbly
  • 1 tbsp olive oil — for brushing peppers
  • 1/2 tsp kosher salt — to season peppers
  • 1 tbsp olive oil — for sautéing
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb lean ground beef (90–93% lean) — or ground turkey/chicken
  • 3 cups cauliflower rice — fresh or frozen, thawed; quick sauté to drive off moisture
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes — optional, to taste
  • 1/2 tsp black pepper
  • 3/4 tsp kosher salt — plus more to taste
  • 1 1/2 cups low-sugar marinara or tomato sauce — thick style; add just enough to bind
  • 1/4 cup fresh parsley or basil, chopped — stir in off heat
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan

Instructions

  1. Preheat oven to 400°F (200°C). Lightly oil a snug baking dish that will hold the peppers upright.
  2. Slice tops from peppers, remove seeds and membranes, trim a thin slice from bottoms if needed, then brush insides with olive oil and sprinkle with salt.
  3. Arrange peppers upright in the baking dish and bake for 10 minutes to begin softening while you prepare the filling.
  4. Heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook until translucent with light golden edges, 4–5 minutes. Stir in garlic for 30 seconds.
  5. Push onions aside, add ground beef, press to sear, then cook until mostly browned. Stir together so the fond coats the onions and garlic.
  6. Push beef to the edges and add cauliflower rice to the center. Cook, stirring, until steam subsides and grains turn tender with a little bite, 3–4 minutes.
  7. Season with oregano, smoked paprika, black pepper, and crushed red pepper if using. Stir in salt, then add marinara just until the mixture is thick and spoonable, not soupy.
  8. Remove from heat and stir in chopped parsley or basil. Taste and adjust seasoning.
  9. Spoon filling into pre-softened peppers to the rim, tap the dish gently to settle, then mound slightly on top.
  10. Top each pepper with mozzarella and a light dusting of Parmesan.
  11. Return to the 400°F oven and bake until peppers are tender and cheese is melted and bubbly, 20–25 minutes.
  12. Optional: Broil 1–2 minutes until the cheese develops golden brown spots. Watch closely.
  13. Let peppers rest 5–10 minutes so juices settle and filling slices cleanly. Garnish with extra herbs and serve.

Notes

Storage: Cool completely, then refrigerate airtight up to 4 days. Freeze individually wrapped peppers up to 2 months. Reheat at 350°F until hot (15–20 minutes from fridge). From frozen, thaw overnight or reheat covered until warm, then uncover to re-crisp. Microwave on medium power if needed, covered, to avoid turning peppers limp.

Source: https://simplersavory.com/healthy-low-carb-stuffed-bell-peppers/