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Lunch

Keto stuffed peppers with mince and cauliflower rice

Our take on Greek gemista, with grated cauliflower in place of the rice in the filling; mince, mint and parsley keep the taste of the home-cooked dish. We use green peppers, which have roughly half the carbs of red ones.

The Ola Keto team · November 11, 2026 · Last updated November 12, 2026

Preparation
30 minutes
Cooking
55 minutes
Total
85 minutes
Difficulty
Medium
Servings
4 servings
Three stuffed peppers topped with melted cheese, in tomato saucePhoto: Eliezer Sanchez / Unsplash

Per serving

Net carbs
11.5 g
Calories
465 kcal
Fat
33.4 g
Protein
26.1 g

Computed from the food database for the servings of the recipe, from all 12 of its ingredients. How we compute

Ingredients

The quantities are for 4 servings, as the recipe was written.

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Method

  1. Cut a lid off the top of each pepper and scrape out the seeds. Keep the lids.

  2. Grate the cauliflower on the coarse side of a box grater, or pulse it briefly in a food processor until it looks like rice.

  3. Soften the onion and garlic in half the oil in a frying pan. Add the mince and brown it, then stir in the cauliflower with half the tomatoes and cook for 5 more minutes. Take the pan off the heat, mix in the mint and parsley and season.

  4. Fill the peppers to the top, put their lids back on and stand them upright, side by side, in a small baking dish.

  5. Pour the remaining tomatoes, the water and the rest of the oil around them. Cover the dish with foil and bake at 190 °C for 40 minutes.

  6. Remove the foil and lids, sprinkle over the cheese and bake for another 15 minutes, until the peppers are tender and the cheese has melted.

Tags:Nut-freeEgg-free
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  • Lunch

    Roast lamb with green salad and tzatziki

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Comments are members’ personal views and experiences and are not medical advice. Do not change medication or treatment without your doctor.

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