1teaspoonDiamond Crystal kosher saltor 1/2 teaspoon sea salt
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)
1large onion,chopped (6 oz)
1lb.lean ground beef(85/15)
4ozshredded sharp cheddar
Preheat your oven to 350 degrees 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, 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, 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.
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. 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.