We grew up enjoying stuffed peppers, thanks to a classic recipe from the old Betty Crocker cookbook. Stuffed peppers have always been a family favorite meal, but I started making these low carb stuffed peppers to change up the ordinary. This recipe replaces the usual white rice with riced cauliflower- and you would never even know it! Plus, it is only 9 carbs per serving! So, whether you’re watching your daily carbs or just looking for a way to save carb intake for a delicious treat later, it’s a win either way.
Bell Peppers
Traditionally, we start with fresh green peppers. Did you know that red peppers are actually from the same plant as green peppers? Green peppers are picked earlier, while red ones have time to mature. They’re just left on the vine a bit longer to ripen into that gorgeous color. This ripening alters their flavor, texture, and even their nutrients. If you’re growing them in your garden, try leaving them longer for those sweeter, more nutrient-packed red peppers!
The flavor difference is quite noticeable! Green peppers have that zesty sharpness, which can be a bit bitter or grassy. Red peppers, on the other hand, are much sweeter, thanks to the natural sugars that develop during their longer growing period. Plus, their flesh is softer and more tender. Unfortunately, since red peppers take longer to grow and are more susceptible to damage, they’re often a bit pricier at the store.
If you’re a bell pepper lover or if you just want to use up what you have from your garden, consider freezing them! Just chop them up, flash freeze on a baking sheet for about 30 minutes. After they are frozen, pack them into a freezer bag and store for up to 6 months. They’re perfect for adding to soups, casseroles, or omelets during the winter months!
Why Use Red Bell Peppers?
Since green bell peppers are picked a bit earlier, they haven’t fully ripened yet. That’s why they have a slightly crisper taste and are higher in insoluble fiber. For some folks, this can lead to an upset stomach or acid reflux. Plus, green peppers tend to be firmer, which can make them a little tougher to digest.
On the flip side, red bell peppers are fully ripened and super sweet! They have lower acidity and are packed with antioxidants like vitamin C and beta-carotene. They might even help ease acid reflux symptoms for some people because of their soothing, anti-inflammatory qualities. So, if you find that green peppers give you heartburn but red ones don’t, your body might just prefer the milder, friendlier taste of the ripe red variety.
Bell Pepper Nutrients
The longer a bell pepper ripens, the more nutrients it accumulates—so red peppers surpass green ones in terms of vitamins and antioxidants.
Vitamin C: Both are great sources, but red peppers can have up to twice as much as green ones!
Vitamin A: Green peppers offer a decent amount, but red peppers supply over 200% of the recommended daily intake.
Carotenoids: Red peppers are loaded with beta-carotene and lycopene, which are powerful antioxidants that promote better eye health and help reduce inflammation.
Preparation, Servings, and Storage
These low-carb stuffed peppers are super easy to make on a weeknight, and you can have them ready in under an hour! You’ll only need a skillet and a 13×9 baking dish, so clean-up is easy! One batch can feed six hungry people, especially if you pair it with a fresh side salad or a bowl of fruit. And they make tasty leftovers! For the freshest experience, store them in an airtight container in the fridge for up to 4 days. Just pop them in the microwave for 3-4 minutes to reheat, and they’ll taste just as delicious as when you first made them!
If you Love Low Carb Stuffed Peppers, Here’s More Delicious Recipes Using Bell Peppers
Low Carb Stuffed Peppers
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Ingredients
- 1 pound Ground beef
- 1/4 tsp Black pepper
- 1/4 tsp Sea salt
- 1/2 tsp Cumin
- 1/2 cup Yellow onion, diced
- 1 Jalapeño, diced
- 2 cups Diced tomatoes
- 1 8oz package Cream cheese
- 1 12 oz package Riced cauliflower
- 3 Red bell peppers
- 1/2 cup Sharp cheddar cheese, freshly shredded
Instructions
- Preheat the oven to 350℉.
- Slice the peppers in half lengthwise and remove the stem and seeds.
- Place the peppers in the 13x9 baking dish and bake for 10 minutes. After 10 minutes, remove from the oven and cover until ready to add the filling.
- While the peppers are baking, heat the cast iron skillet over medium heat.
- Add the ground beef, onion, and jalapeño to the skillet and season with pepper, salt, and cumin.
- Cook for 10 minutes or until cooked through.
- Add the diced tomatoes, cream cheese, and riced cauliflower to the beef mixture.
- Fill each bell pepper with the beef mixture and top with shredded cheese.
- Bake for 20 minutes or until the cheese is melted, hot, and bubbly.
- Allow the peppers to cool for 5 minutes before serving.
Nutrition
This was so good, I made it twice this week!!