Description
A cozy, hands-off recipe that swaps rice for cauliflower rice for a low-carb version of classic stuffed peppers, perfect for busy weeknights.
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground turkey or beef
- 1 cup cauliflower rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the hollowed peppers.
- Sauté aromatics: Heat olive oil over medium heat, add onion, and sauté until translucent, about 3–5 minutes. Add garlic and cook for 30–60 seconds until fragrant.
- Brown the meat: Add ground turkey or beef to the skillet, break it up, and cook until browned. Season with salt, pepper, and Italian seasoning.
- Combine filling ingredients: Stir in cauliflower rice and diced tomatoes to the meat. Mix thoroughly and adjust seasoning.
- Stuff the peppers: Spoon the meat mixture into each hollowed bell pepper, packing gently.
- Load the crockpot: Place the stuffed peppers upright in the crockpot and cover with the lid.
- Slow-cook: Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until peppers are tender.
- Finish with cheese: If desired, sprinkle cheese on top during the last 5–10 minutes of cooking.
- Let rest: Allow peppers to rest for 5–10 minutes before serving.
Notes
Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to 2–3 months. For best results, use firm, fresh bell peppers.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: low carb, stuffed peppers, crockpot, cauliflower rice, healthy dinner