Vegetarian keto stuffed peppers with cauliflower rice

This low carb stuffed peppers recipe was inspired by the Greek recipe "gemista" - stuffed vegetables with rice. In this low carb version of the gemista recipe, the rice mix is simply replaced with a cauliflower rice mix. The unique smell of peppers wonderfully enriches the flavor of the stuffing. Enjoy!

Vegetarian keto stuffed peppers with cauliflower rice
PREP
10 min
COOK
50 min
SERVINGS
4

Nutrition facts

Energy: 285 kcal
Protein: 9.5 gr
Fat: 22.0 gr
Net carbs: 8.8 gr

Ingredients

4 medium green pepper(s) (476 gr)

Cauliflower rice mix

4 tbsp(s) olive oil (54 gr)

1 medium red onion(s) (110 gr)

2 clove(s) of garlic (6 gr)

2 cup(s) riced cauliflower (214 gr)

0.5 cup(s) of tomato sauce (no salt added) (123 gr)

Seasoning

salt (to taste)

ground black pepper (to taste)

Optional

1 cup(s) shredded cheddar cheese - regular or vegetarian (113 gr)

Instructions

  1. Preheat the oven to 200°C / 400°F
  2. Wash the peppers, cut off their top side (do not throw away), remove the seeds and place the peppers on a baking tray, standing up
  3. Place a skillet over medium heat and add the olive oil
  4. In the meantime, chop the onion(s) & garlic cloves and add them in the skillet when the oil is well heated. Saute for about 2 minutes
  5. Add the riced cauliflower and saute for 2 more minutes
  6. Lastly, add the tomato sauce, salt & pepper (to taste) and stir the mixture. Let it boil for 2-3 minutes and take it out of heat
  7. Using a spoon, stuff the peppers with the cauliflower mixture and place the cut-off top on each pepper
  8. Bake for 35-40 minutes, until the pepper is soft

Optional

  1. Take the tray out of the oven, remove the pepper tops and sprinkle the shredded cheddar cheese
  2. Bake for 5 more minutes using your oven broiler, so that the cheese gets a goldish crust

Notes

✔ If you omit the cheddar cheese: 13.4gr Fat, 2.8gr Protein, 8.8gr Net carbs and 177 kcal per serving

✔ You may also stuff tomatoes, if you prefer. In this case, scoop out the seeds and pulp of the tomatoes and add it in the rice mixture, instead of the tomato sauce

✔ Serving size: 1 stuffed pepper

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