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4.67 from 12 votes

Stuffed Bell Peppers with Ground Beef

My classic Stuffed Bell Peppers with Ground Beef are filled with cauliflower rice, beef, and cheese, for a super flavorful lunch or dinner that comes together in just 45 minutes!
Cook Time45 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: beef stuffed peppers, stuffed beef peppers, stuffed bell peppers with ground beef, stuffed peppers
Servings: 6
Calories: 378kcal

Equipment

Ingredients

  • 3 bell peppers any color
  • 2 tablespoons olive oil
  • ½ medium-sized onion diced
  • 1 pound ground beef
  • 1 cup prepared cauliflower rice
  • 1 tablespoon Italian seasoning
  • ¾ cup tomato sauce
  • 3 cloves garlic minced
  • 1 cup shredded fontina cheese divided
  • ¼ cup grated parmesan cheese
  • Salt and pepper
  • 1 teaspoon red pepper flakes more or less to taste
  • Fresh basil or parsley for garnishing

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Preheat oven to 400°F. Oil a large (9x13”) baking dish.
  • Halve the peppers and clean out the seeds and membranes. Rub a little olive oil on the inside of each pepper. Place in baking dish and sprinkle with salt and pepper. Roast for 15 minutes, until peppers are soft but undercooked. Remove from oven and set aside.
    3 bell peppers, Salt and pepper, 2 tablespoons olive oil
  • Meanwhile, heat a large skillet over medium heat. Add the remaining olive oil and saute the onion until soft, about 3 minutes. Add in the ground beef and cook until no longer pink. Drain off any fat if necessary.
    2 tablespoons olive oil, ½ medium-sized onion, 1 pound ground beef
  • Stir in garlic and cook until fragrant, about one minute. Stir in the tomato sauce, cauliflower rice, Italian seasoning, salt and pepper to taste. Sprinkle with red pepper flakes. Cook for about 2 minutes more.
    1 tablespoon Italian seasoning, ¾ cup tomato sauce, 3 cloves garlic, Salt and pepper, 1 teaspoon red pepper flakes, 1 cup prepared cauliflower rice
  • Turn off heat and stir in half of the fontina cheese and all of the parmesan. Spoon this mixture into the par-baked peppers. Top each one with remaining fontina.
    1 cup shredded fontina cheese, ¼ cup grated parmesan cheese
  • Lower oven temperature to 350°F and bake for 20 to 25 minutes, until cheese is melted and pepper is soft and tender, and edges are starting to brown.
  • Remove from oven and allow to cool for just a couple minutes. Sprinkle with fresh basil or parsley if desired and serve warm.
    Fresh basil or parsley for garnishing
    Six keto stuffed bell peppers on a white platter

Notes

  • Fontina and parmesan cheeses are used here to add to the Italian flavorings in this stuffed pepper recipe, but feel free to substitute other cheeses. Mozzarella can be used instead of the fontina. Gouda, gruyere, or provolone are all fine substitutes for the fontina as well. Romano could also be used in place of the parmesan.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the microwave, or in the oven at 350°F covered in foil, until heated through

Nutrition

Calories: 378kcal | Carbohydrates: 9g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 468mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2346IU | Vitamin C: 92mg | Calcium: 214mg | Iron: 3mg