These low-carb, high-protein stuffed bell peppers feature ground beef, riced cauliflower, and are topped with a creamy avocado crema. Perfect for a healthy meal!
1: Preheat your oven to 425 degrees.
2: Chop your cauliflower head into florets and pulse in a food processor until riced, then set aside.
3: Chop your onion and sauté it in a large heated skillet with avocado oil until browned.
4: Add riced cauliflower to the skillet and cook for another 5-7 minutes.
5: Push the cauliflower mixture to one side and add ground beef to the other side of the skillet.
6: Once the beef is almost cooked, mix it with the cauliflower and onions.
7: Add paprika, cumin, and sea salt; mix well.
8: Spoon the mixture into hollowed-out bell peppers placed in a deep baking tray.
9: Top each bell pepper with shredded cheese, cover with foil, and bake for 25 minutes.
10: Meanwhile, blend all avocado crema ingredients in a blender.
11: After 25 minutes, remove foil and turn on the broiler, then bake for an additional 5 minutes.
12: Serve with avocado crema spooned over the stuffed peppers and topped with chopped cilantro.
