1cupmozzarella cheesecubed (plus optional: grated or sliced topping)
1tspfresh basilchopped, to garnish
Bell pepper preparation
Slice the stemmed tops off of each bell pepper. As an alternative, halve the peppers lengthwise to make smaller portions. Hollow the bell peppers by scooping out the seeds and ribs. Discard the seeds and ribs, and store tops for use in other meals.
Pre-cook peppers using a microwave for the quickest option. Place peppers cut side down in a deep, microwave-safe dish. Fill the bottom of the container with ½-inch of water. Microwave for 5-6 minutes. Note: other pre-cook options include blanching, baking, or grilling and may require cook time adjustment for the final dish. To blanch, boil peppers for 2 minutes and place in an ice bath. In the oven, place cut-side down in a casserole dish with the bottom covered in water and top with foil; bake for 20 minutes at 425F. For the grill, place directly on oiled grates over medium-high heat for 6-7 minutes, flipping halfway through.
If baking, preheat oven to 425 F. Prepare the grill if grilling.
Brown ground beef in a skillet over medium heat and break it down into smaller pieces as it cooks. Discard the excess fat and moisture that cooks off.
Add onion to the pan and cook until soft. Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste, Italian seasoning, peppers, salt, and water to the pan and mix well. Bring the mixture to a boil, then drop to a simmer until water cooks off. Remove the pan from heat to allow the mixture to cool.
Stir in cauliflower rice. When the mixture has cooled, add in cheese cubes and mix well.
Fill the bell pepper shells with the meat and cheese mixture, about ¼ cup each. Place the peppers cut-side up in a casserole dish for baking or cast-iron pan for grilling.
Cover casserole dish in foil and place in preheated oven. Bake for 30 to 40 minutes at 425F, or until the peppers are tender enough to pierce with a fork. If grilling, place the cast-iron pan on the grill over indirect heat and cook for 30-40 minutes.
Top the cooked peppers with fresh basil to serve.
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation.