Keto Veggie and Cheese Stuffed Bell Peppers

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse them under cold water and set aside.

In a skillet, heat the olive oil over medium heat. Add the diced onions, diced zucchini, and diced mushrooms. Sauté for 3-4 minutes until the vegetables start to soften. Add the cauliflower rice and diced tomatoes to the skillet. Season with Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes, until the cauliflower rice is tender and the mixture is well-seasoned.

Carefully stuff each bell pepper with the sautéed vegetable and cauliflower rice mixture. Press the filling down gently to pack it in.

Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top of each stuffed bell pepper.

Place the stuffed bell peppers in a baking dish and cover the dish with foil. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender.

Remove the foil and broil the stuffed bell peppers for an additional 2-3 minutes, or until the cheese is golden and bubbly.

Garnish with fresh basil leaves if desired. Serve your Keto Veggie and Cheese Stuffed Bell Peppers hot as a satisfying and low-carb meal.