4large bell peppers(6 small peppers for the keto option)
1small cauliflower head,cut into large chunks
1large onion,chopped (6 oz)
1lb.lean ground beef(85/15)
4ozshredded sharp cheddar
Preheat oven to 350 degrees F. Spray a square 8-inch baking dish with olive oil spray.
In a small bowl, mix together the tomato paste, garlic, salt, pepper, chili powder, cumin and paprika. Set aside.
Remove the tops of the peppers, core and seed them.
Place the cauliflower in your food processor. Process until it resembles rice.
Heat the olive oil in a large, deep saucepan over medium-high heat, about 2 minutes. Add the riced cauliflower, the onion and the beef and cook, stirring and breaking the beef up as it cooks, until the onion and cauliflower are soft and beef is lightly browned, 5-7 minutes.
Add the seasoning mixture. Cook 2 more minutes, stirring, until everything is well blended. Remove from heat and stir in the cilantro and the cheese.
Fill each bell pepper with 1/4 of the mixture, packing it in, and place the stuffed peppers on the prepared baking dish. Spray them with olive oil.
Bake, uncovered, 30 minutes, until peppers are tender. Carefully remove from the baking dish into paper towels and let stand 10 minutes before serving.
Nutrition info for 1 serving of the low carb version (1 medium stuffed bell pepper): Calories 344, Fat 23g, Saturated Fat 9g, Sodium 383mg, Carbohydrate 14g, Fiber 4g, Sugars 5g, Protein 21g