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Cheesy Ground Beef and Cauliflower Rice Stuffed Peppers Easy Recipe

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A comforting and light stuffed pepper recipe featuring a savory blend of ground beef, cauliflower rice, and a melty cheese blend. Perfect for quick, cozy dinners with simple ingredients.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 pound ground beef (85% lean preferred)
  • 2 cups cauliflower rice (freshly grated or frozen, thawed and drained)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (no-sugar-added preferred)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Optional: red pepper flakes for heat
  • Optional: fresh parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Set upright in a baking dish. Trim bottoms slightly if needed to stand flat without cutting through.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté chopped onion for 2-3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  3. Add ground beef to skillet, breaking it up with a spoon. Cook 6-8 minutes until browned and no longer pink. Drain excess fat if necessary.
  4. Stir in cauliflower rice and tomato sauce. Add Italian seasoning, salt, and pepper. Cook 3-4 minutes until cauliflower rice is tender and mixture is heated through.
  5. Remove skillet from heat and stir in half of the shredded cheese.
  6. Spoon beef and cauliflower mixture into each bell pepper, packing gently but firmly.
  7. Sprinkle remaining cheese evenly on top of each stuffed pepper. Cover baking dish loosely with foil and bake for 25 minutes.
  8. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  9. Let peppers cool for 5 minutes before serving. Garnish with fresh parsley or red pepper flakes if desired.

Notes

Drain excess fat from beef to avoid soggy filling. Squeeze out moisture from cauliflower rice to prevent watery filling and soggy peppers. Mixing half the cheese into the filling keeps it creamy inside, while sprinkling the rest on top creates a golden crust. If peppers are not soft enough after baking, add a splash of water or broth, cover, and bake 5-10 more minutes to steam and tenderize.

Nutrition

Keywords: stuffed peppers, ground beef, cauliflower rice, cheesy stuffed peppers, low carb, gluten free, easy dinner, weeknight meal

Find it online: https://coracooks.com/cheesy-ground-beef-and-cauliflower-rice-stuffed-peppers-easy-recipe/