Low-Carb Stuffed Peppers
These low-carb stuffed peppers are a flavorful, keto-friendly take on the classic. Filled with cauliflower rice, mushrooms, spinach, walnuts, and hemp seeds, they deliver a hearty, nutrient-packed meal without the carb crash. A touch of roasted squash adds depth and sweetness, while healthy fats keep you fueled and satisfied.
Ingredients
Ingredients:
- 4 large bell peppers red, orange, or yellow, tops cut off and seeds removed
- 2 cups cauliflower rice
- ½ cup roasted butternut squash diced small (optional for flavor)
- 1 cup mushrooms diced
- 2 cups spinach or kale chopped
- 2 cloves garlic minced
- 2 tbsp onion finely chopped
- 2 tbsp walnuts chopped
- 2 tbsp hemp seeds
- 1 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Instructions:
- Preheat oven to 400°F (200°C). Roast squash cubes with a drizzle of oil, salt, and paprika for 15 minutes (if using).
- Heat olive oil in a skillet. Sauté onion, garlic, and mushrooms until softened. Add cauliflower rice and spinach, cooking until tender.
- Stir in roasted squash, walnuts, hemp seeds, and seasonings. Adjust salt and pepper to taste.
- Stuff each pepper with the mixture and arrange upright in a baking dish. Roast uncovered for 25 minutes, until peppers are tender with charred edges.
- Garnish with fresh parsley or a sprinkle of hemp seeds before serving.
Notes
Time-Saving Tips
- Buy pre-riced cauliflower to skip prep work.
- Roast a batch of squash ahead of time for quick add-ins.
- Make double and store in the fridge for easy grab-and-heat meals.
Grocery List
- Bell peppers (4)
- Cauliflower rice (2 cups)
- Butternut squash (½ cup, optional)
- Mushrooms (1 cup)
- Spinach or kale (2 cups)
- Garlic (2 cloves)
- Onion (2 tbsp)
- Walnuts (2 tbsp)
- Hemp seeds (2 tbsp)
- Olive oil or avocado oil
- Smoked paprika, garlic powder, salt, pepper
Nutrition
Calories: 190kcalCarbohydrates: 10gProtein: 8gFat: 13gFiber: 4g
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