While the recipe, as written, is not low-carb, you can easily make it low-carb by slightly changing the ingredients and portion size, as explained below. These peppers are wonderful. They are hearty and bursting with flavor. The combination of peppers, onions, garlic, and spices is phenomenal. It’s also such a pretty and colorful dish. Whenever I make this recipe, I remember my late Grandma Chava, who used to make the most amazing stuffed peppers and cabbage leaves (I make cabbage casserole instead). This is my lower-carb version of her classic recipe.
Ingredients
Recipe Card
I make this recipe without rice, using cauliflower rice instead. It’s a delicious and low-carb option that works well to absorb the juices and flavors as the peppers bake in the oven. Here’s an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
Tomato paste: You can omit this for a keto version. Aromatics: Minced garlic and chopped onions. To season: Kosher salt, black pepper, chili powder, cumin, and paprika. These spices add wonderful warmth and flavor to the dish. Bell peppers: It’s fun to use different colors. Riced cauliflower (uncooked): You can rice it yourself in the food processor or buy it pre-riced. You can also use frozen riced cauliflower. Olive oil: If you prefer an oil with a higher smoke point, use avocado oil. Lean ground beef: I use an 85/15 mix. Leaner than that will work, but won’t be as flavorful. Chopped cilantro: If you don’t like cilantro, you can use parsley instead. Shredded cheese: I like to use sharp cheddar.
You start by mixing the tomato paste with the garlic and spices. Next, cook the riced cauliflower, onion, and ground beef in olive oil. Stir in the seasoning mixture. Remove the pan from the heat and stir in the cilantro and cheese. Serve immediately. However, if you wish, you can add a simple side, such as sauteed kale, sauteed spinach, steamed broccoli, or roasted vegetables. You can roast the vegetables in the same oven as the peppers, slightly increasing the cooking time.
