Keto 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.

In a large skillet, cook the ground beef or turkey over medium-high heat until browned. Drain excess fat and set aside.

In the same skillet, add the diced onion and minced garlic. Sauté for a few minutes until they become fragrant and translucent.

Return the cooked meat to the skillet, and add the cauliflower rice, diced tomatoes, half of the shredded mozzarella cheese, half of the grated Parmesan cheese, tomato sauce, Italian seasoning, salt, and black pepper. Mix well to combine.

Stuff each bell pepper with the meat and rice mixture, packing it down gently.

Place the stuffed bell peppers in a baking dish, standing upright.

Sprinkle the remaining mozzarella and Parmesan cheese over the tops of the stuffed peppers.

Cover the baking dish with foil and bake in the preheated oven for approximately 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Remove from the oven, let them cool slightly, and serve your Keto Stuffed Bell Peppers.