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Stuffed Bell Peppers with Cauliflower Rice


  • 1 lb. ground beef
  • 3 bell peppers cut in half lengthwise
  • 1/2 bag of cauliflower rice
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. Italian Seasoning
  • 2-3 cloves garlic crushed and finely chopped
  • 1 c. onion diced
  • salt and pepper to taste
  • 1/2 c. beef broth
  • Mozarella cheese
  • parmesan heese
  • Topping
  • 1 small can tomato sauce
  • 1-2 Tbsp. A-1 Steak Sauce
  • 1-2 Tbsp. Heinz 57 Steak Sauce
  • 1-2 Tbsp. Ketchup
  • 3 Tbsp. brown sugar optional


  1. Cut the bell peppers in half and remove stem and seeds. Put in a microwaveable dish and add about 1/3 cup water. Cook until they start to soften a little. May take about 5-6 minutes. Remove from water and cool.
  2. Steam the cauliflower rice per bag instructions. Drain. Mix the ground beef in a large bowl with the cooked cauliflower rice. Add in the garlic, onion, salt and pepper. Stir in the beef broth, mozzarella cheese and parmesan cheese. Stuff the peppers with enough of this mixture to mound up.
  3. Put the peppers in oven proof baking dish with about 1/4 cup water in bottom of pan. Bake at 350° for about 30 minutes.
  4. Mix all topping ingredients together. After the peppers have cooked for about 30 minutes, spoon some of the topping sauce over the peppers and sprinkle with additional parmesan cheese. Bake another 15-20 minutes until the filling has browned and is no longer pink.