Beef · Stuffed vegetables

Beef & Cauliflower Stuffed Peppers

Roasted red peppers filled with savory ground beef, finely chopped cauliflower and tomato, then finished with melted cheddar.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 45 min
Total: 60 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground beefRaw, 90% lean / 10% fat500 g
Red bell pepperhalved lengthwise, stems and seeds removed; edible weight600 g
Cauliflowerfinely chopped to rice-sized pieces300 g
Canned tomatoeswith its juice, chopped250 g
Cheddargrated100 g
Onionfinely diced60 g
Garlicminced8 g
Olive oilSalad or cooking oil15 g
PaprikaDried, ground3 g
OreganoDried2 g
SaltTable salt4 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 400°F (200°C), conventional heat. Halve and clean the peppers. Brush the halves with 5 g oil, place cut-side up in a large baking dish and roast for 15 minutes.
Meanwhile, heat the remaining 10 g oil in a wide skillet. Add the onion and cook for 3 minutes. Add the beef and cook for 7–9 minutes, breaking it up, until it reaches 160°F (71.1°C).
Stir in the garlic, paprika, oregano, salt and pepper. Add the chopped cauliflower and tomatoes with their juice. Cook uncovered for 8–10 minutes, stirring, until the cauliflower is just tender and the filling is thick.
Divide all the filling between the 8 pepper halves. Scatter the cheddar evenly over the tops.
Bake for a further 15–20 minutes, until the peppers are tender and the cheese is melted and lightly golden. Serve two filled halves per person.

Kitchen notes

Choose peppers that sit steadily in the dish; lean them against one another if needed.
Weigh the peppers after removing stems and seeds. Their size makes a noticeable difference to the carbohydrate estimate.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 18.8 g
Fiber: 6.7 g
Carbs − fiber: 12.1 g
Protein: 34.6 g
Fat: 25.5 g
Energy: 435 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Beef & Cauliflower Stuffed Peppers

For 4 servings

Meat & poultry

Ground beefRaw, 90% lean / 10% fat500 g

Vegetables

CauliflowerRaw300 g
GarlicRaw8 g
OnionRaw60 g
Red bell pepperRaw600 g

Eggs & dairy

CheddarRegular100 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

Black pepperDried, ground1 g
OreganoDried2 g
PaprikaDried, ground3 g
SaltTable salt4 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt250 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/beef-cauliflower-stuffed-peppers/

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