Cauliflower Rice Stuffed Peppers

This is a low-carb version of this classic dish. I used ground beef. Equivalent amounts of any ground meat or beans could be used for variety. You may also vary the spices. Recipe can be doubled, tripled or even quadrupled.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 servings



  1. If the cauliflower is frozen, cook it.
  2. Sauté the meat a few minutes. It can be a little pink, as it will finish cooking in the oven. Season to taste with the spices. Remove from pan.
  3. Dice the onion. Add the onions to the beef fat, and sauté a few minutes.
  4. Add 1 1/2 cups of the riced cauliflower and sauté. Season to taste with the spices.
  5. Add the meat back. Put some pasta sauce in and simmer a few minutes. You want a thick mixture, so don't add too much.
  6. Divide the mixture equally into the pepper halves. Top with shredded cheddar cheese, if desired.
  7. Bake in a 350 F oven for about 20 minutes. The pepper should be soft enough to cut easily, but not mushy.

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August 20, 20181 found this helpful

Such a good idea, Judy! Never even crossed my mind to try it with riced cauliflower. That same thinking could also apply to cabbage rolls, right?

Reply Was this helpful? 1
August 20, 20180 found this helpful

I dont see why not!

Reply Was this helpful? Yes

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