Ingredients:

  • 6 large bell peppers, tops removed and seeded
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 cups cauliflower rice, uncooked
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup beef broth, low sodium
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Brush the inside and outside of each pepper with olive oil and place them upright in a 9x13 inch baking dish.
  2. Brown the ground beef in a large skillet over medium-high heat until fully cooked and sizzling. Add the diced onion and sauté until translucent.
  3. Stir in the minced garlic, dried oregano, smoked paprika, salt, and black pepper, cooking for 1 minute until the aroma fills the room.
  4. Fold in the cauliflower rice and beef broth. Simmer for 5-7 minutes until the liquid has reduced and the cauliflower is tender.
  5. Spoon the beef and cauliflower mixture generously into each pepper, pressing down slightly to pack the filling tightly.
  6. Top each stuffed pepper with a thick layer of shredded mozzarella and grated Parmesan cheese.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden-brown and the peppers are tender.
  9. Garnish with chopped fresh parsley before serving.