Keto Cheesy Stuffed Peppers

Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric measurements).

Next, heat a large skillet over a moderate flame. Sear cauliflower rice in the hot skillet until it reaches your desired level of warmth, approximately 5 minutes. Remove from heat and set aside.

In another large skillet, warm a generous amount of olive oil over a low flame. Soften the onion and garlic in the hot oil until they're tender, roughly 5 minutes. Add ground beef to the skillet and cook, stirring occasionally, until it's nicely browned and crumbly, taking anywhere from 5 to 7 minutes.

Simultaneously, prepare the bell peppers for filling. Trim off their tops and hollow out the insides using a knife. If any of the peppers are not standing upright, use your knife to level them off without creating a hole in the bottom. To avoid any accidents, fill the peppers with an abundance of cheese before adding the meat mixture.

Mix the cooked beef with cauliflower rice, tomatoes, 1/2 cup of Parmesan cheese, tomato sauce, and a sprinkle of parsley. Cook for an additional 2 to 3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Distribute the filling evenly among the bell peppers, arranging them in a baking dish or on a sheet pan. Top with the remaining 1/4 cup of Parmesan cheese.

Finally, place the bell peppers in the preheated oven and roast until they're tender, taking anywhere from 25 to 35 minutes.