Ingredients:

  • 4 large Bell Peppers (Red, Orange, or Yellow preferred)
  • 2 Tbsp Olive Oil, divided
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 lb Ground Beef (80/20 ratio)
  • 1/2 cup Yellow Onion, finely diced
  • 2 large cloves Garlic, minced
  • 2 Tbsp Tomato Paste (no added sugar)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 cup Riced Cauliflower (thawed if frozen, squeezed dry)
  • 1/4 cup No-Sugar-Added Marinara Sauce or Crushed Tomatoes
  • 1/4 tsp Chilli Flakes (optional)
  • 4 oz Cream Cheese, softened
  • 1 cup Low-Moisture, Whole Milk Mozzarella Cheese, shredded
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Slice the bell peppers lengthwise from stem to tip. Remove the core, seeds, and internal membrane. Place the pepper halves cut-side up in the baking dish. Drizzle lightly with 1 Tbsp olive oil, salt, and pepper.
  3. Par-Bake: Bake for 15 minutes to ensure the peppers soften fully. Remove from oven and set aside.
  4. Heat the remaining 1 Tbsp of oil in a large skillet over medium-high heat. Add diced onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Add the ground beef to the skillet. Break it up and cook thoroughly until fully browned. Drain off any excess grease, leaving about 1 Tbsp.
  6. Stir in the tomato paste, oregano, thyme, and chilli flakes (if using). Cook for 1 minute, allowing the tomato paste to caramelize slightly.
  7. Reduce the heat to low. Stir in the riced cauliflower and the marinara sauce/crushed tomatoes. Cook for 3–5 minutes until most moisture has evaporated.
  8. Remove the skillet from the heat. Cube the softened cream cheese and fold it into the mixture until it is fully melted and evenly distributed, acting as the binder. Taste and adjust salt and pepper.
  9. Evenly divide the meat mixture among the 8 par-baked pepper halves. Mix the shredded mozzarella and grated Parmesan cheese, and sprinkle a generous layer over the top of each stuffed pepper.
  10. Bake the dish, loosely covered with foil, for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbling and golden brown and the peppers are tender.
  11. Allow the peppers to rest for 5 minutes before garnishing with fresh parsley and serving.