4large bell peppers(6 small peppers for the keto option)
1small cauliflower headcut into large chunks (a small cauliflower head is 4 inches in diameter and weighs about 9 oz)
2tablespoonsolive oil
1large onionchopped (6 oz)
1lb.lean ground beef(85/15)
1cupcilantrochopped
4ozsharp cheddarshredded
Instructions
Preheat your oven to 350°F. Spray a square 8-inch baking dish with olive oil.
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, then core and seed them.
Place the cauliflower in your food processor. Process until it resembles rice. You should get about 2 - 2.5 cups of riced cauliflower.
Heat the olive oil in a large, deep saucepan over medium-high heat, for about 2 minutes. Add the riced cauliflower, the onion, and the beef. Cook, stirring and breaking the beef up as it cooks, until the onion and cauliflower are soft and the beef is lightly browned, 5-7 minutes.
Add the seasoning mixture. Cook for 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 ¼ of the mixture, packing it in, and place the stuffed peppers on the prepared baking dish. Spray them with olive oil.
Bake, uncovered, for about 30 minutes, until the peppers are tender. Carefully remove them from the baking dish into paper towels and let them stand for 10 minutes before serving.
Video
Notes
This recipe as originally written is not a low-carb dish, mostly because of the tomato paste. So if you're on a keto or very low-carb diet, I suggest you omit the tomato paste. In addition, use six medium bell peppers instead of four large ones, dividing this recipe into six servings instead of four. This will considerably lower the carb content.Approximate nutrition info for one 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.You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave at 50% power, or in a 350°F oven for 15 minutes.