Keto Stuffed Bell Peppers

Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.

In a large skillet, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add chopped onion and minced garlic to the skillet with the beef. Cook for 5-7 minutes, or until the onion is softened.

Stir in the riced cauliflower, no-sugar-added tomato sauce, Italian seasoning, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.

Pour in the beef broth and bring the mixture to a simmer. Cook for 2-3 minutes, allowing some of the liquid to absorb.

Remove the skillet from heat and stir in 1/2 cup of the shredded mozzarella cheese.

Spoon the beef and cauliflower mixture evenly into each bell pepper half.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil, sprinkle the remaining 1/2 cup of mozzarella cheese over the stuffed peppers, and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish with fresh parsley, if desired, and serve hot.