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Low-Carb Stuffed Peppers with Cauliflower Rice

AI Kitchen
Sep 1, 2024

These low-carb stuffed peppers are packed with a delicious blend of seasoned ground beef, cauliflower rice, fresh tomatoes, and robust spices. Perfect for a healthy and satisfying meal, this dish is full of flavor without the carbs. Enjoy a filling dinner that’s both nutritious and bursting with taste!


Stuffed yellow bell pepper with greens on a white plate. Knife and fork beside it. Glass of drink in the background on a table.

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Recipe

Servings: 5 peppers

Calories per Serving: Approximately 260 calories

Prep Time: 25 minutes

Total Time: 1 hour 10 minutes

Low-Carb Stuffed Peppers with Cauliflower Rice

Stuffed yellow bell pepper with greens on a white plate. Knife and fork beside it. Glass of drink in the background on a table.

Ingredients:

  • 5 bell peppers (any color), tops cut off and seeds removed

  • 1 lb ground beef

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 1/2 cups cauliflower rice (pre-riced or homemade)

  • 2 medium fresh tomatoes, diced

  • 6 oz (about 2/3 cup) tomato paste

  • 1/2 to 3/4 cup water (or broth for extra flavor)

  • 1 tablespoon fresh oregano, finely chopped

  • 1 teaspoon dried basil (or 1 tablespoon fresh basil, finely chopped)

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground coriander

  • 1-2 teaspoons Worcestershire sauce

  • 1/2 teaspoon ground black pepper

  • Salt, to taste

  • 1/2 cup shredded cheese (optional, for topping)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Peppers: Slice off the tops of the bell peppers and remove the seeds and membranes. Trim the bottoms slightly if needed to help them stand upright. Arrange them in a baking dish.

  3. Prepare Fresh Tomatoes: Dice the fresh tomatoes and set them aside.

  4. Dilute the Tomato Paste: In a small bowl, mix the 6 oz of tomato paste with 1/2 to 3/4 cup of water or broth to thin it out to a sauce-like consistency. Adjust the amount of liquid based on how thick or thin you want the mixture.

  5. Cook the Filling:

    • In a large skillet over medium heat, add a small amount of oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes.

    • Add the minced garlic and cook for an additional 1 minute until fragrant.

    • Add the ground beef to the skillet with the onions and garlic, breaking it up with a spoon as it cooks. Continue cooking until the beef is browned and cooked through. Drain any excess fat if necessary.

    • Stir in the smoked paprika, cumin, chili powder, ground coriander, Worcestershire sauce, and ground black pepper. Mix well to coat the beef and vegetables with the spices.

    • Add the diced fresh tomatoes, cauliflower rice, and diluted tomato paste. Add the fresh oregano and dried basil (or fresh basil if using). Cook for about 7-10 minutes, until the cauliflower rice is tender and the tomatoes have released their juices. Allow the mixture to simmer, stirring occasionally, until most of the liquid is reduced. Season with salt to taste.

  6. Stuff the Peppers: Spoon the beef and cauliflower rice mixture into each pepper, filling them generously. Add extra diluted tomato paste on top if desired.

  7. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. If using cheese, uncover the dish, sprinkle cheese on top of each pepper, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

  8. Serve: Let the stuffed peppers cool for a few minutes before serving. Enjoy your flavorful, robust stuffed peppers!


Nutritional Information (per serving, approximately):

  • Calories: 260

  • Protein: 18g

  • Carbohydrates: 12g

  • Fiber: 4g

  • Fat: 16g

  • Sodium: 480mg


Enjoy this tasty and low-carb meal that's perfect for a healthy dinner option!

 

 

Prompt

I was having guests over with dietary restrictions (on a super strict low carb diet) and I wanted to create a dish for them to enjoy. So I thought about stuffed peppers and perhaps a rice alternative.

I went to ChatGPT and asked:

Can you make stuffed peppers with cauliflower rice instead of regular rice?

And the response was yes:

Absolutely! Stuffed peppers with cauliflower rice can be a delicious and low-carb alternative to the traditional version. Here's a simple recipe for you: Cauliflower Rice Stuffed Peppers Ingredients: 4 bell peppers (any color), tops cut off and seeds removed 1 lb ground beef (or ground turkey or chicken) 1 medium onion, finely chopped 2 cloves garlic, minced 2 cups cauliflower rice (you can buy pre-riced cauliflower or make your own by pulsing cauliflower florets in a food processor) 1 can (14.5 oz) diced tomatoes, drained 1 cup tomato sauce (plus extra for topping) 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper, to taste 1 cup shredded cheese (optional, for topping)

I bought a tray of tomatoes at Costco that I sort of wanted to get rid of so I asked:

Can I use fresh tomatoes instead?

And it responded:

Yes, you can definitely use fresh tomatoes instead of canned diced tomatoes in your stuffed peppers recipe. Fresh tomatoes can add a bright, fresh flavor to the dish. Here's how you can incorporate them: Modifications for Using Fresh Tomatoes Ingredients Adjustments: Replace the can of diced tomatoes with 2-3 medium fresh tomatoes, diced. Instructions Adjustments: Prepare Fresh Tomatoes: Dice the tomatoes into small pieces. If you prefer a less chunky filling, you can also remove the seeds or peel the tomatoes, but this is optional. Cook the Filling: Follow the original instructions up to the point where you would add the canned diced tomatoes. Instead, add the fresh diced tomatoes and cook them along with the cauliflower rice, tomato sauce, and seasonings. Fresh tomatoes will release their juices as they cook, so you may need to simmer the mixture a bit longer to allow the liquid to reduce to your desired consistency. Proceed with the Recipe: Continue with the recipe as instructed, stuffing the peppers and baking them as directed. Using fresh tomatoes will give your stuffed peppers a slightly different texture and flavor, with a bit more freshness and sweetness. Enjoy your meal!

I wanted to use fresh ingredients where possible:

I have fresh oregano. Please rewrite the recipe including prep and total time

So it made the requested changes:

Sure! Here’s the updated recipe for cauliflower rice stuffed peppers using fresh tomatoes and fresh oregano. Cauliflower Rice Stuffed Peppers with Fresh Tomatoes and Oregano Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Ingredients: 4 bell peppers (any color), tops cut off and seeds removed 1 lb ground beef (or ground turkey or chicken) 1 medium onion, finely chopped 2 cloves garlic, minced 2 cups cauliflower rice (pre-riced or homemade) 2-3 medium fresh tomatoes, diced 1 cup tomato sauce (plus extra for topping) 1 tablespoon fresh oregano, finely chopped 1 teaspoon dried basil (or 1 tablespoon fresh basil, finely chopped) Salt and pepper, to taste 1 cup shredded cheese (optional, for topping)

I had 6 peppers and wanted to see if I can use different quantities and types of meat:

Can you make it for 6 peppers, with 1 lbs beef and also some turkey

Of course it could do that:

Here's the updated recipe to make stuffed peppers for 6, using a combination of beef and turkey: Cauliflower Rice Stuffed Peppers with Fresh Tomatoes, Oregano, and Mixed Meats Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Ingredients: 6 bell peppers (any color), tops cut off and seeds removed 1 lb ground beef 0.5 lb ground turkey 1 medium onion, finely chopped 2 cloves garlic, minced 2 cups cauliflower rice (pre-riced or homemade) 2-3 medium fresh tomatoes, diced 1 cup tomato sauce (plus extra for topping) 1 tablespoon fresh oregano, finely chopped 1 teaspoon dried basil (or 1 tablespoon fresh basil, finely chopped) Salt and pepper, to taste 1 cup shredded cheese (optional, for topping)

But I changed my mind LOL:

Please adjust quantities for four peppers and no turkey. Also 1 lbs meat
Memory updated Here’s the updated recipe for stuffed peppers using only beef for four peppers: Cauliflower Rice Stuffed Peppers with Fresh Tomatoes and Oregano Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Ingredients: 4 bell peppers (any color), tops cut off and seeds removed 1 lb ground beef 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/2 cups cauliflower rice (pre-riced or homemade) 2 medium fresh tomatoes, diced 3/4 cup tomato sauce (plus extra for topping) 1 tablespoon fresh oregano, finely chopped 1 teaspoon dried basil (or 1 tablespoon fresh basil, finely chopped) Salt and pepper, to taste 1/2 cup shredded cheese (optional, for topping)

I thought it looked a little bland taste-wise so I asked:

Spices look a little mild. Any other spices to consider?

And I received one of the best responses thus far:

If you want to enhance the flavor profile and add more depth to the dish, here are some additional spices and herbs you can consider adding: Additional Spices for Flavor Enhancement Smoked Paprika: Adds a subtle smoky flavor and a bit of warmth. Use about 1 teaspoon. Cumin: Provides a slightly earthy, nutty flavor that pairs well with ground beef. Use about 1/2 teaspoon. Chili Powder: For a mild heat and a bit of complexity, add 1/2 to 1 teaspoon. Adjust based on your heat preference. Red Pepper Flakes: For a bit more heat, add 1/4 teaspoon, or more to taste. Ground Coriander: Adds a light, citrusy flavor that complements fresh herbs. Use about 1/2 teaspoon. Ground Black Pepper: Adds a bit of sharpness and enhances overall flavor. Use freshly ground for the best taste, about 1/2 teaspoon. Italian Seasoning: A blend of several herbs like thyme, rosemary, and marjoram can add more depth. Use about 1 teaspoon in addition to or instead of the oregano and basil. Worcestershire Sauce: Although not a spice, a splash (1-2 teaspoons) can add a savory, umami flavor to the meat mixture. Updated Instructions with Additional Spices: Cook the Filling: When cooking the beef, after adding the onion and garlic, add the smoked paprika, cumin, chili powder, red pepper flakes, coriander, and any other chosen spices to the skillet. Stir well to coat the meat and vegetables with the spices. Continue with Recipe: Follow the remaining steps as described in the previous recipe. These additions will give your stuffed peppers a richer, more robust flavor profile. Feel free to mix and match according to your taste preferences!

I then asked a dumb question:

Should I add all the spices?

But it responded without judgement:

You don’t need to add all the spices; it's best to choose a combination that suits your taste preferences. Here are a few suggestions depending on the flavor profile you're aiming for: Flavor Profile Suggestions Smoky and Earthy: Smoked Paprika (1 teaspoon) Cumin (1/2 teaspoon) Ground Black Pepper (1/2 teaspoon) Spicy and Bold: Chili Powder (1/2 to 1 teaspoon) Red Pepper Flakes (1/4 teaspoon, more if you like it spicier) Ground Black Pepper (1/2 teaspoon) Herby and Savory: Italian Seasoning (1 teaspoon) Ground Coriander (1/2 teaspoon) Worcestershire Sauce (1-2 teaspoons) Ground Black Pepper (1/2 teaspoon) Complex and Robust: Smoked Paprika (1 teaspoon) Cumin (1/2 teaspoon) Chili Powder (1/2 teaspoon) Ground Coriander (1/2 teaspoon) Worcestershire Sauce (1-2 teaspoons) Ground Black Pepper (1/2 teaspoon) How to Decide: Taste Preferences: Choose spices based on the flavors you like—smoky, spicy, or herby. Dish Balance: Be mindful of not overwhelming the dish. A few well-chosen spices will enhance rather than mask the flavors of the fresh tomatoes, oregano, and ground beef. Flexibility: Start with a smaller amount of spice, taste the filling, and adjust as needed. You can experiment with combinations to find what works best for you. Enjoy making the dish your own!

And I made my choice:

Ok complex and robust. Please update recipe

And it did:

Here’s the updated recipe for Cauliflower Rice Stuffed Peppers with a complex and robust flavor profile: Cauliflower Rice Stuffed Peppers with Fresh Tomatoes, Oregano, and Robust Spices Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Ingredients: 4 bell peppers (any color), tops cut off and seeds removed 1 lb ground beef 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/2 cups cauliflower rice (pre-riced or homemade) 2 medium fresh tomatoes, diced 3/4 cup tomato sauce (plus extra for topping) 1 tablespoon fresh oregano, finely chopped 1 teaspoon dried basil (or 1 tablespoon fresh basil, finely chopped) 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1-2 teaspoons Worcestershire sauce 1/2 teaspoon ground black pepper Salt, to taste 1/2 cup shredded cheese (optional, for topping)

I then realized I don't have tomato sauce:

I don't have tomato sauce I have 6 oz of tomato paste

So it gave me some ideas:

You can use tomato paste as a substitute for tomato sauce in your stuffed peppers recipe. Tomato paste is more concentrated, so you’ll need to dilute it to achieve a similar consistency and flavor as tomato sauce. Adjustments for Using Tomato Paste Ingredient Substitution: 6 oz (about 2/3 cup) tomato paste instead of tomato sauce 1/2 to 3/4 cup water (or broth for extra flavor) Updated Instructions: Dilute the Tomato Paste: In a small bowl, mix the 6 oz of tomato paste with 1/2 to 3/4 cup of water or broth to thin it out. You want a consistency similar to tomato sauce. Adjust the amount of liquid based on how thick or thin you want the mixture. Cook the Filling: When you add the fresh tomatoes and cauliflower rice in Step 4 of the recipe, also add the diluted tomato paste. Follow the rest of the steps as written. By using tomato paste and water, you’ll still get a rich, tomatoey base for your stuffed peppers. If you use broth to dilute the paste, it will add even more flavor to the filling. Enjoy making your delicious, robust stuffed peppers!

Lastly I asked:

Ok update the recipe

Scroll to the top for the final recipe.

 

 

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