Before I go any further, I want to make sure that, as you read through this recipe, you don’t let it scare you off before you try it. I assure you it’s super easy, but, most of all, it’s delicious… and remember, you don’t have to reveal the ingredients before serving it.
For quite some time the words “keto” and “low carb” have made their way into the vocabulary of many people. I’m not one of those people. However, I do like to try new things, and if I can also make food a little healthier, I will… provided it doesn’t compromise the flavor and my family liking it.
We love stuffed peppers, and when I found this recipe, I decided to initially keep the ingredients to myself to make sure I got an impartial opinion. After supper, my husband said, “I don’t know what you did different with those stuffed peppers, but I like it.” And that is what made this recipe a keeper.
Sneaky stuffed peppers
4 large bell peppers
1-1/2 pounds ground beef
3 cups cauliflower rice
1 teaspoon salt (divided)
1 teaspoon black pepper (divided)
1 teaspoon oregano
2 cloves minced garlic
½ cup chopped onion
½ cup tomato sauce
Shredded cheese in your choice of flavor
Preheat oven to 375 degrees
Wash peppers, cut off the tops, remove the seeds and reserve the tops and set aside.
Cook onion, garlic and ground beef with half the salt and pepper and all of the oregano until the meat is browned. Drain.
Stir in the tomato sauce, cauliflower rice and the remaining salt and pepper. Cook for two or three minutes longer, stirring frequently. Taste the mixture and add more salt and pepper as needed to your taste.
Divide the stuffing among all four peppers. Sprinkle cheese on top and replace the pepper tops. Wrap each pepper individually in foil, place in a pan with a small rim and bake for about 40 minutes.
Before serving, you can remove the tops and add more cheese if you like. ♦