Stuffed peppers are an old favorite comfort food that I get really specific cravings for. Growing up, I didn't eat these, because I was a little freaked out by rice. I was a picky eater, what can I say? Now that I've grown up (and have grown to LOVE veggies and easy casserole recipes), I find myself craving super easy meals like this more and more. This low carb stuffed pepper recipe makes it really easy to get tender peppers every single time WITHOUT having to boil them beforehand. With the help of a little steam (thanks, cauliflower and other watery veggies) and foil, these turn out perfect every time.
Heat cast iron skillet on stove top over medium. Preheat oven to 350 degrees F.
Heat ground beef in skillet until 2/3 done, or about 6-8 mins. Chop into minced pieces with a spatula or wooden spoon. Add 1/2 total amount of salt and pepper.
Cut peppers in half and slice off the bottoms of them so they're essentially really thick rings. (see TikTok for reference) Rough chop the remaining part of the peppers. Pull the tops off the mini sweet peppers and remove the seeds. Rough chop these also.
Add bag of riced cauliflower to pan and then add chopped peppers. Cook for 2-3 mins, stirring every minute. Add remaining dry seasonings.
Add tomato paste and use kitchen scissors or a knife to slice green onions and add to pan. Cook an additional 3 mins.
Add pepper halves to pan and fill with some of the beef/veggie mixture. Top with mozzarella and cover the pan with foil. Place in the oven for 28 mins.
Take the foil off the pan and continue to cook for an additional 7 mins.
Broil at 525 F for 5 mins and remove from oven. Let cool for 10 mins before serving.
Serving Size 1/4 recipe
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.