Dairy-Free | Nut-Free | Egg-Free | Paleo
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Instead of stuffing peppers with high-carb rice, pair the ground beef with riced cauliflower. No bowl needed—the pepper is the bowl!
Preheat the oven to 375°F.
Heat a large skillet over medium heat and add the beef and onion. Cook, stirring and breaking up the beef with a wooden spoon, until the beef is browned. Drain the fat from the skillet, if desired. Add the riced cauliflower and cook, stirring, for 3 to 5 minutes. Remove from the heat and stir in the tomato sauce, salt, and black pepper.
Cut the tops off the bell peppers and scoop out and remove the seeds. Stand the peppers upright in a casserole dish. Fill each pepper with the ground beef mixture.
Bake, covered, for 20 to 25 minutes, or until the peppers are tender.
Notes
For those who can have dairy, these are great topped with a shredded cheese blend like mozzarella and Colby Jack before baking.
Nutritional Data
283 calories, 19g fat, 469mg sodium, 3g fiber, 9g carbohydrates, 18g protein
6g net carbs, 9% carbs, 27% protein, 64% fat