Keto Stuffed Peppers
Easy, keto stuffed peppers. Everything is from Aldi, apart from the ground beef. If you are only wanting to make 4 peppers as shown, I recommend using 1/2 lb ground beef and 1/2 lb Italian sausage. I had a container full of filling leftover, so the recipe below could easily make 6-8 peppers.
Ingredients
- 6-8 bell peppers (4 if you are using 1/2 lb ground beef; 1/2 lb Italian sausage)
- 1 lb ground beef
- 1 lb mild Italian sausage
- 1/2 diced white onion
- Onion & garlic powder
- Oregano
- Salt & pepper
- 1 jar Simply Nature organic tomato and basil pasta sauce
- 1 bag Earthly Grains microwaveable cauliflower rice
- Reggano parmesan cheese
- Happy Farms colby jack cheese (shredded)
Directions
- Preheat oven to 350.
- Prep bell peppers by cutting tops off, then cutting in half. Clear out insides and seeds. Place peppers in a baking dish.
- Dice the excess pepper from cutting off the tops.
- Add ground beef, Italian sausage, diced white onion, diced peppers, and seasonings listed above to skillet. Cook until meat is browned.
- Pour 3/4 jar of pasta sauce into skillet. Simmer on low until flavors combine. Put the microwaveable cauliflower rice in the microwave for 90 seconds while meat sauce mixture is combining.
- Add cauliflower rice to skillet. Stir until combined.
- Add filling to peppers. Spoon leftover pasta sauce on top. Then top with parmesan and shredded colby jack cheese (You can replace this with mozzarella or any cheese of your liking.) Sprinkle with oregano.
- Bake for 30 minutes covered with foil. Remove foil and bake for an additional 10-15 minutes, or until cheese is golden brown and peppers are tender.
