Low Carb Cheesy Rice Stuffed Peppers Recipe

Gluten Free
Lunch
Quick Easy
Vegetarian
4.9/5
(2168 reviews)
Low Carb Cheesy Rice Stuffed Peppers
Zylo Recipes

Description

Imagine biting into a vibrant bell pepper, its skin slightly softened and yielding to reveal a treasure trove of savory goodness. These stuffed peppers are a celebration of textures and flavors, a delightful meal that's both satisfying and wholesome. The foundation of this dish is a bed of finely riced cauliflower, a blank canvas that eagerly absorbs all the surrounding flavors.

This creates a light and fluffy base that mimics the satisfying texture of rice without the heaviness. Infused into this cauliflower rice is a smoky depth from paprika, lending a warm and comforting aroma that fills your kitchen as it bakes. The gentle heat of chili powder awakens the palate, adding a subtle kick that dances on your tongue without overwhelming the other flavors.

It’s a carefully balanced warmth that complements the sweetness of the bell pepper. Nestled within this mixture are pockets of melted mozzarella cheese. As you cut into the pepper, these pockets of cheese stretch and ooze, creating a creamy, decadent contrast to the spiced cauliflower rice.

The cheese adds a richness and depth that elevates the dish from simple to sublime. The bell peppers themselves offer a subtle sweetness that balances the savory filling. Roasting them softens their texture, making them tender and easy to eat.

The slight char on the skin adds a hint of smokiness that complements the paprika within the filling. These stuffed peppers are incredibly versatile. They can be served as a hearty lunch, a satisfying dinner, or even a flavorful side dish.

For a complete and balanced meal, consider pairing them with a simple salad of fresh greens and avocado. The cool, creamy avocado provides a refreshing counterpoint to the warmth and spice of the peppers. They are visually appealing, bursting with color and inviting textures.

The vibrant hues of the bell peppers, the flecks of spice in the cauliflower rice, and the glistening melted cheese create a feast for the eyes as well as the stomach. Each bite is an experience, a harmonious blend of flavors and textures that will leave you feeling satisfied and nourished. Whether you're looking for a light yet fulfilling meal or simply want to enjoy a flavorful and healthy dish, these stuffed peppers are sure to delight.

They are easy to prepare, adaptable to your own personal preferences, and guaranteed to bring a smile to your face with every delicious bite.

Preparation Time

Prep Time
8 min
Cook Time
20 min
Total Time
28 min

Nutrition Information

Per 1 servings serving
C
Calories
390 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
28 g

C
Fats
25 g
Saturated Fats 13 g
Unsaturated Fats 9 g

Cholestrol 100 mg
Sodium 450 mg
Potassium 600 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    2 tablespoon
    2.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    1 large - 3" diameter x 3 3/4"
    3.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    4.
    Tomato Puree
    Tomato Puree
    1 tablespoon
    5.
    Gourmet Collection Smoked Paprika by Mccormick
    Gourmet Collection Smoked Paprika by Mccormick
    1 tsp
    6.
    Chili Powder
    Chili Powder
    1 teaspoon
    7.
    Garlic
    Garlic
    1 clove
    8.
    Cilantro
    Cilantro
    1 tablespoon
    9.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    10.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ½ cup
    11.
    Cheddar Cheese
    Cheddar Cheese
    ¼ cup, grated
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit.
    2.
    Slice the bell pepper in half and place on a shallow oven tray. Drizzle over a 1/2 tablespoon of olive oil and season with a little salt and pepper. Transfer to the oven to bake for 10 minutes until just tender.
    3.
    Whilst the pepper is baking, heat a tablespoon of olive oil in a medium saucepan. Finely chop the garlic and sweat gently until tender.
    4.
    Add the cauliflower rice and stir to combine.
    5.
    Add the tomato purée, paprika, chili, and oregano. Stir well.
    6.
    Add the stock and bring to a simmer. Cook for 5 minutes or until most of the liquid has been absorbed.
    7.
    Remove from the heat and stir through the grated cheddar.
    8.
    Divide the cheesy rice evenly between the two part-cooked pepper halves.
    9.
    Return to the oven to bake for a further 10 minutes until hot through. Scatter with fresh chopped cilantro to serve.