These Low Carb Stuffed Peppers are really easy to prepare and make for adults and picky eaters. Simply let the kids eat the filling out of the pepper, or serve them extra filling on its own. With the cauliflower rice, they are getting a nice dose of yummy veggies!
I recently visited Kroger to get some things that I forgot during our last trip just a couple of days ago (I’m constantly doing this, anyone else?). I bought one of those pretty packs of bell peppers. You know the ones…with the yellow, red, and orange. I love looking at them in my shopping cart because they are so colorful! Then I bring them home and i’m like, what an I going to do with these? And that’s when I decided I would make these low carb stuffed peppers!
This recipe for low carb stuffed peppers was super easy to make (thats my motto around here), and really delicious! My kids and adult kid (aka husband) will not eat bell peppers, so instead of serving theirs in the pepper, I just put the filling in a bowl and they eat it up! I love bell peppers, especially yellow, so more for me, ha! Does anyone else have an extra kid in the form of a husband?
Cauliflower rice is so easy to make, almost as easy as carb filled rice. I cut the cauliflower florets off of the head and put them all in my food processor and pulsed it a few times until the cauliflower resembles rice. I have a Ninja blender (affiliate link) that has a separate bowl to use as a food processor. I love my Ninja blender so much! I’ve seen people ooooh and aaaah over Vitamix and Blendtec blenders, but I seriously think the Ninja is just as good, for a fraction of the cost!
There is no need to cook the cauliflower rice because it will cook in the peppers! To get the rest of the filling ready, I sautéed my sausage until it was cooked through, and I also cleaned out my peppers. Instead of cutting them in half, I cut a side off and I removed the seeds.
I then combined the cauliflower rice, sausage, and 1 cup of cheese in a large bowl and seasoned with salt and pepper to taste. Spoon the mixture into the peppers and top with more cheese. I had leftover mixture that I reserved for my kids (and husband). I covered them with foil, then baked at 350 for 30 minutes. Then remove the foil and bake for 15 more minutes.
These low carb stuffed peppers make perfect leftover lunches for the week!
Another super yummy stuffed pepper recipe you should try is Philly Cheesesteak Stuffed peppers!
- 3 tri-color peppers
- 1 head of cauliflower
- 12 oz of Italian sausage , or your favorite sausage
- 1 cup cheddar cheese plus more for sprinkling on top
- salt and pepper to taste
Pre-heat oven to 350F
Cut the cauliflower florets off of the head and place in a food processor
Pulse until the cauliflower resembles rice
Cook sausage in a skillet until it is no longer pink
Remove sausage from pan with a slotted spoon and let drain on paper towels
Add sausage and cauliflower rice to a large bowl with 1 cup cheese. Stir to combine
Add salt and pepper to taste
Cut the peppers tops off, cut them in half, or you can cut a side off and remove the seeds
Place the peppers cut side up into a baking dish
Spoon the mixture into the peppers and sprinkle with cheddar cheese
Cover tightly with foil and bake at 350F for 30 minutes
Remove foil and continue to bake for 15 minutes or until cheese is bubbly.
Use remaining mixture to serve to picky kids and husband
I hope you enjoyed these low carb stuffed peppers! Pop on over here to see what else I’ve been cooking up for dinner!