Bell peppers packed with seasoned beef and cauliflower rice.
Big-Flavor Stuffed Peppers, Lightened with Cauliflower Rice
All the cozy, beef-and-rice familiarity of stuffed peppers—without the carbs—thanks to cauliflower rice that soaks up rich tomato-beef juices and a blanket of melted cheddar.
Stuffed peppers are peak comfort food: sweet roasted bell peppers cradling a savory, saucy filling. Swapping traditional rice for riced cauliflower gives you the same tender texture and volume but keeps the plate low carb and protein-forward. These are the kind of weeknight heroes that look like effort but come together with one skillet and a short bake.
Ground beef gets a quick browning with onion, garlic, tomato paste, Worcestershire, beef broth and a warm hit of cumin and chili powder—seasonings that make every bite feel substantial. Stir in riced cauliflower so it absorbs those beefy, spiced juices; the little grains stay tender rather than mushy if you drain any excess moisture and don’t overcook them before baking. Finish each pepper with shredded cheddar so the top bubbles and browns into a slightly crisp, savory lid.
A few practical notes that make this foolproof: pulse a whole cauliflower into rice if you want maximum freshness, or use 4 cups of pre-riced cauliflower to save time—just press out excess moisture. Brown the beef well and trim off any excess fat so the filling isn’t greasy, and rub the pepper outsides with a little olive oil to help them roast evenly at 375°F. If you like, assemble them ahead and refrigerate; pop them straight into the oven when you get home.
Serve with a squeeze of lime, a dollop of sour cream or sliced avocado for creaminess and brightness. These peppers scale easily—double the filling for meal prep, or swap in extra veggies or jalapeño for heat. It’s comfort food that keeps your weeknight routine simple and satisfying.
Ingredients
How to Make Cauliflower Rice Stuffed Peppers
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and set the hollowed peppers and tops aside; lightly rub the outsides with a little olive oil if desired.
- If using a whole cauliflower, cut into florets and pulse in a food processor until it resembles rice (about 4 cups). Alternatively use 4 cups pre-riced cauliflower, drained of excess moisture.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet and break it up with a spoon; cook until mostly browned, about 6–8 minutes. Drain off a little fat if there is excess, leaving enough to coat the pan.
- Stir in tomato paste, Worcestershire sauce, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper; cook 1–2 minutes to bloom the spices.
- Add the riced cauliflower and 1/4 cup beef broth to the beef mixture, reduce heat to medium-low, and cook 5–7 minutes until the cauliflower is tender and most liquid has evaporated; taste and adjust seasoning.
- Spoon the beef and cauliflower mixture into the prepared bell peppers, packing gently. Place filled peppers upright in a baking dish; distribute any extra filling around the peppers.
- Top each stuffed pepper with shredded cheddar cheese. Cover the baking dish with foil and bake 20 minutes, then remove the foil and bake an additional 5–10 minutes until peppers are tender and cheese is melted and lightly browned.
- Remove from oven, let rest 5 minutes, then sprinkle with chopped fresh parsley. Serve hot.
Recipe Card
Cauliflower Rice Stuffed Peppers
Bell peppers packed with seasoned beef and cauliflower rice.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and set the hollowed peppers and tops aside; lightly rub the outsides with a little olive oil if desired.
- If using a whole cauliflower, cut into florets and pulse in a food processor until it resembles rice (about 4 cups). Alternatively use 4 cups pre-riced cauliflower, drained of excess moisture.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
- Add the ground beef to the skillet and break it up with a spoon; cook until mostly browned, about 6–8 minutes. Drain off a little fat if there is excess, leaving enough to coat the pan.
- Stir in tomato paste, Worcestershire sauce, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper; cook 1–2 minutes to bloom the spices.
- Add the riced cauliflower and 1/4 cup beef broth to the beef mixture, reduce heat to medium-low, and cook 5–7 minutes until the cauliflower is tender and most liquid has evaporated; taste and adjust seasoning.
- Spoon the beef and cauliflower mixture into the prepared bell peppers, packing gently. Place filled peppers upright in a baking dish; distribute any extra filling around the peppers.
- Top each stuffed pepper with shredded cheddar cheese. Cover the baking dish with foil and bake 20 minutes, then remove the foil and bake an additional 5–10 minutes until peppers are tender and cheese is melted and lightly browned.
- Remove from oven, let rest 5 minutes, then sprinkle with chopped fresh parsley. Serve hot.
Nutrition
- Carbohydrates
- 8
- Saturated Fat
- 10
- Sodium
- 800
- Fiber
- 2.5
- Unsaturated Fat
- 22
- Protein
- 38
- Fat
- 32
- Cholesterol
- 120
- Trans Fat
- 0.1
- Calories
- 470
- Sugar
- 3.5