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+ servings

Low carb vegetarian stuffed peppers

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course, Main Dish, Side Dish
Cuisine: American, Italian
Servings: 3 servings


Bell Pepers

  • 3 Large Bell Pepper I prefer red and yellow
  • 4 tbsp olive oil


  • 2 tbsp olive oil
  • 16 oz mushrooms Chopped
  • 1/2 Large Onion Minced
  • 2-3 cloves garlic
  • 4 tablespoons Tomato Paste
  • 2 cups Cauliflower Rice I used a whole bag of the Trader Joe's caulirice
  • 1 tbsp Dried Basil (or fresh)
  • 1 tbsp Oregano
  • 3/4 cup Parmesan cheese


  • 3/4 cup Parmesan cheese



  • Rinse bell peppers and cut them in half. Remove seeds/etc from inside. Rub inside and outside of peppers with olive oil


  • Chop up the mushrooms into small pieces Mince the onion and garlic
  • Heat up sautee pan, add olive oil, add mushrooms, onion and garlic. Sautee for 3-5 minutes, until tender
  • Microwave cauliflower rice for at least 6 minutes, until tender.
  • Add mushrooms, onion, garlic, and cauliflower together in a bowl. Mix in the tomato paste, basil, oregano and parmesan cheese. Liberally sprinkle with salt and pepper.
  • Distribute filling evenly among the bell pepper halves


  • Pre-heat oven to 400
  • Line pan with tinfoil and place the filled bell pepper halves in the pan. Sprinkle cheese on top of bell pepper halves and cover with tinfoil
  • Place into oven for 30 minutes.
  • After 30 minutes, reduce heat to 375 and bake for another 15 minutes