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prep time
8 min
cook time
20 min
ready time
28 min
Low Carb Cheesy Rice Stuffed Peppers
These stuffed peppers are loaded with cauliflower rice, aromatic smoked paprika, spicy chili powder and oozy mozzarella cheese.
These make a great low carb vegetarian lunch served with an avocado salad.
Net Carbs
6.6 g
Fiber
4.1 g
Total Carbs
10.8 g
Protein
5.8 g
Fats
19 g
225 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
2 tablespoon
Red Bell Peppers, Raw
1 large - 3" diameter x 3 3/4"
Cauliflower Rice
1 cup
Tomato Puree
1 tablespoon
Gourmet Collection Smoked Paprika by Mccormick
1 tsp
Chili Powder
1 teaspoon
Garlic
1 clove
Cilantro
1 tablespoon
Oregano, Dried
1 teaspoon
Vegetable Broth, Bouillon Or Consomme
½ cup
Cheddar Cheese
¼ cup, grated
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 9
28 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Slice the bell pepper in half and place on a shallow oven tray. Drizzle over a 1/2 tablespoon of olive oil and season with a little salt and pepper. Transfer to the oven to bake for 10 minutes until just tender.Step 3
Whilst the pepper is baking, heat a tablespoon of olive oil in a medium saucepan. Finely chop the garlic and sweat gently until tender.Step 4
Add the cauliflower rice and stir to combine.Step 5
Add the tomato purée, paprika, chili and oregano. Stir well.Step 6
Add the stock and bring to a simmer. Cook for 5 minutes or until most of the liquid has been absorbed.Step 7
Remove from the heat and stir through the grated cheddar.Step 8
Divide the cheesy rice evenly between the two part cooked pepper halves.Step 9
Return to the oven to bake for a further 10 minutes until hot through. Scatter with fresh chopped cilantro to serve.
