Ingredients:

  • 6 large bell peppers
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups riced cauliflower
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until deeply browned and crisp (about 5-7 minutes). Stir in the diced onion and garlic, sautéing for another 3 minutes until translucent and fragrant.
  2. Stir in the riced cauliflower and cook for 3-5 minutes to evaporate excess moisture. Fold in the undrained diced tomatoes, Italian seasoning, salt, and black pepper. Simmer for 2 minutes until the mixture is cohesive.
  3. Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and ribs. Stand them upright in a 9x13 inch baking dish and pack tightly with the beef mixture.
  4. Top each pepper with a generous pinch of mozzarella and Parmesan cheese. Bake for 20 minutes, or until the peppers are tender and the cheese is golden-brown.