These keto stuffed peppers are filled with a delicious cauliflower rice mixture, and topped with melted cheese! Low carb and packed with flavor, it's a quick and easy keto dinner that happens to be vegan!
1-2cupsground beefI used vegan crumbles * See notes
1tbspsoy sauceor tamari
1-2cupsshredded cheese of choicedairy free, if needed
Preheat the oven to 180C/350F. Line a large baking dish with parchment paper.
Slice the tops of the bell peppers off, and de-seed them, and remove excess membranes. Slice each bell pepper in half and place them in the lined dish.
In a large non-stick pan, heat up your olive oil on medium. When hot, add your onions and garlic and sauteed, for around one minute,. Add your crumbled ground beef (or plant based substitute) and mix well, for 4-5 minutes, until mostly cooked. Add in your soy sauce, salt, pepper, and riced cauliflower. Fry for an extra 2-3 minutes, until cooked through. Remove excess liquid and transfer to a large bowl. Mix through half the shredded cheese.
Distribute the cauliflower rice mixture amongst the halved bell peppers. Sprinkle your extra cheese on top.
Bake the stuffed peppers for 20-25 minutes, or until the bell peppers begin to brown and the cheese has melted. Remove from the oven and serve.
* Beyond meat crumbles are a keto and vegan meat free substitute for ground beef. any ground meat will work.TO STORE: Keto stuffed peppers should be stored in the refrigerator, completely covered or in a sealed container. Some moisture will begin to form, but that can be removed when you reheat it. They will keep well for up to 5 days.TO FREEZE: Before freezing peppers, remove as much moisture and liquid as possible. Place them in a freezer friendly container and freeze for up to 6 months. Thaw the peppers at room temperature or in the refrigerator overnight.