Stuffed Bell Pepper. Ding Dong! I just love the ring from the name Bell Pepper brings.
The color of this dish always makes me happy. From the various green to yellow to orange/red color, I think this Stuffed Bell Pepper dish is the prettiest dish for the week. My boyfriend loves this dish for the protein and I enjoy the simple steps. He often gets positive comment on his Stuffed Bell Pepper lunch. You would be surprised how yummy this is!
The reason I love Keto lifestyle is the various dishes that I can enjoy while creating alternative for all the high carb dishes. It is a lifestyle of creatively and imagination.
Stuffed Bell Peppers
- 4 Bell Peppers
- 1 lb Ground Beef 70/30
- 1/2 cup Cauliflower riced
- 4 tbsp Onion minced
- 2 tbsp Tomato Paste
- 1 clove Garlic
- 2 tbsp Cilantro
- 1 tbsp Green Onion
- 1 tbsp Dill
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Aleppo Pepper
- Cooking Spray
- 1/4 cup Mozzarella Optional
Prepare bell peppers by cutting stems and removing the seeds and membrane. Coat each pepper with olive oil and place them on a baking sheet.
Bake the peppers in a preheated oven at 425F for 15 minutes.
Sauté beef and onions in a large skillet over med-high heat. Cook until beef is half way cooked.
Add cauliflower, tomato paste, minced garlic, salt, black pepper, and aleppo pepper to the beef mixture. Stir and continue cooking until beef is blackened. Turn stove off.
Chop green onions, cilantro, and dill until fine, set 1/4th aside, then add the rest of the herbs into the beef mixture.
Remove peppers from the oven. Fill the peppers with the beef mixture and put them back on the baking sheet.
Optional: Sprinkle mozzarella cheese on top
Pop the baking sheet back in the preheated oven at 400F for 15 minutes.
Remove from oven and garnish with the remaining fresh herbs.
Serve and Enjoy.